Genovese pasta with scallops
When you use raw scallops, they give off a delicious flavor and are delicious.
How to make it
1
Cut the scallops into 2cm cubes. Remove the hard part of the asparagus and cut it into 3cm lengths. Slice the garlic into thin slices. Cut the cherry tomatoes in half, except for the stove.
2
Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
3
Add olive oil and garlic to a frying pan and when it's smelling, add asparagus and fry over medium heat, then add scallops and A to high heat.
4
Add some cherry tomatoes, salt and coarsely smelt black pepper.
5
Add the boiled spaghetti to a frying pan, add the spaghetti boiling soup (about 50ml), Genovese sauce, and fresh cream, and mix.
6
Place on a plate and pour an appropriate amount of Genovese sauce (not included in the portions) and it's ready.
Materials 1 person
-
- Scallops
- 3 pieces
-
- Green asparagus
- Three
-
- garlic
- 1 piece
-
- Cherry tomatoes
- 2
-
-
Olive Oil
Ardoino Extra Virgin - 20ml
-
Olive Oil
-
[A]
- White wine
- 50ml
-
- Mince parsley
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Basic Genovese Sauce
- 3/2 tbsp
-
- Fresh cream
- 1 tablespoon
-
[Boil spaghetti]
- Spaghettidi Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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