Scallops in saffron sauce with ribbon noodles

Name: Scallops in saffron sauce with ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 ready-to-cook scallops (fresh or frozen); 1 Shallot; 3 TABLESPOONS Butter; 1/4 l + 4 tablespoons dry white wine; 6 TABLESPOONS Pernod; 300 g Whipped cream; 1 little box Saffron threads; 350 g ribbon noodles; 7-10 Tbsp salt and white pepper; 1 Courgette; 1 TABLESPOON Olive oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12 ready-to-cook scallops (fresh or frozen)
1 Shallot
3 TABLESPOONS Butter
1/4 l + 4 tablespoons dry white wine
6 TABLESPOONS Pernod
300 g Whipped cream
1 little box Saffron threads
350 g ribbon noodles
7-10 Tbsp salt and white pepper
1 Courgette
1 TABLESPOON Olive oil

Directions

1
Defrost the mussels if necessary. Peel and finely dice the shallot. Heat 1 tbsp. butter in a wide saucepan. Sauté the shallot in it. Pour on 1/4 l wine, bring to the boil and reduce by half.
2
Add Pernod and cream, bring to the boil and simmer again by 1/3. Stir in saffron.
3
Meanwhile cook the noodles in approx. 3 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Clean and wash the courgettes, cut them in half lengthwise and peel off narrow strips lengthwise with a peeler.
4
Add approx. 1 minute before the end of the cooking time, continue cooking.
5
Wash the mussels, dab dry well. Heat oil in a pan. Fry the mussels for 1 1/2 minutes on each side. Season with a little salt and pepper, remove. Add 4 tablespoons of wine and stir into the saffron sauce.
6
Season to taste with salt and pepper.
7
Drain the pasta mixture in between. Melt 2 tablespoons of butter in the noodle pot, toss the noodle mixture in it. Serve everything.