Scallops with ribbon noodles in saffron sauce

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 12 scallops ready to cook (fresh or frozen)
  • 1 Shallot
  • 1 TABLESPOON Butter
  • 250 ml + 4 tablespoons dry white wine
  • 6 TABLESPOONS Pernod
  • 300 g Whipped cream
  • 1 little box Saffron threads
  • 1 small zucchini
  • 300 g ribbon noodles
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TABLESPOON Olive oil

Directions

  1. 1

    Defrost the mussels if necessary. Peel the shallot and cut into fine cubes. Heat 1 tbsp. butter in a pan or wide saucepan. Sauté the shallot in it while turning it over until it becomes glassy.

  2. 2

    Pour on 250 ml of wine, bring to the boil and reduce by half. Add Pernod and cream, bring to the boil and reduce by a third. Stir in saffron. Wash and clean the zucchini, cut in half lengthwise and cut into strips lengthwise with a peeler.

  3. 3

    Cook pasta in boiling salted water according to package instructions. Add zucchini strips about 1 minute before the end of cooking time and cook along with the pasta. Wash the mussels, dab dry well and season with salt. Heat the oil in a frying pan.

  4. 4

    Fry the mussels in it for about 1 1/2 minutes on each side and take them out. Dissolve the frying pan with 4 tablespoons of wine and stir into the saffron sauce. Season sauce with salt and pepper. Drain the pasta and let it drain well.

  5. 5

    Season mussels with pepper. Drain the pasta mixture in between. Melt 2 tablespoons of butter in a pasta pot, toss the pasta mixture in it. Arrange noodles, sauce and mussels.

Nutrition Facts

KCAL
780 kcal
CARBS
68 g
FATS
35 g
PROTEINS
25 g