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Recipe posted by Joelle Millet
Absolutely delicious! "
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Preparation time: 30 mn
Cooking time: 180 mn
Rest time: 0 mn
Total time: 210 mn
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For 4 servings:
3 or 4 scallops per person
3 leeks
Approximately ½ cup tagliatelle pasta per person
1 glass of dry white wine
2 pinches of saffron or curry powder
2 cups of heavy cream or crème fraiche.
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1
Wash the leeks thoroughly and cut them into thin disks. Melt a knob of butter or a dash of olive oil in a large saucepan and add the chopped leeks. Leave them to sweat, stirring regularly to ensure they don’t brown.
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2
When the leeks are translucent, season with salt and pepper and add a pinch of saffron or curry powder, a glass of white wine and two glasses of water. Simmer gently, adding more white wine or water as necessary. The mixture should not stick or brown. It can take up to three hours to achieve the perfect consistency.
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3
Boil some water in a saucepan and add the tagliatelle, salt and another pinch of saffron or curry powder.
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4
Fry the scallops in a frying pan with some butter or olive oil for approximately 3 minutes on each side.
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5
Add the cream to the melted leek mixture. Drain the tagliatelle and put in a large bowl with the leek mixture and scallops. Serve immediately.
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Finishing touches...
Why not make a little bit extra and reheat it in the microwave for the following day? Fresh pasta does not work as well as dry pasta in this recipe. |
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