| Prep Time | 60 min |
| Cook Time | 30 min |
| Servings |
pers
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Ingredients
- 10 g pine nuts
- 20 g of grated parmesan
- 10 cl olive oil
Garlic, salt, pepper and tomato concentrate
- 40 g of flour
- 40 g buttery
- 40 g from Parmesan
- 5 An ideal dish to share around a festive table... of fresh scallops
- 300 g fresh tagliatelle
- 20 cl of cream
Ingredients
Garlic, salt, pepper and tomato concentrate
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Instructions
Pesto Confection
- Pit in a mortar the pine nuts, parmesan, olive oil, tomato puree and condiments
Crumble
- Mix the flour, butter and parmesan with a mixer. Add the red pesto until you have a homogeneous paste. Spread everything on a plate and let stand for 20 min in the fridge before cooking 30 min at 160 ° C.
Fume preparation
- In a saucepan put the fish falls, carrots, onions, leeks, garlic and chives. Brown everything in a little olive oil, deglaze with white wine and wet in cold water at height. Cook without boiling for 30 min.
White redhead
- During the cooking of the fume, whisk 40 g of flour and 40 g of butter in a saucepan over medium heat
- Pass the smoke to Chinese cheese then mix with the white red. Finish the seasoning with cream, 1/4 milk, salt, pepper and Espelette pepper
Cooking scallops
- Seeping the scallops with olive oil and butter, brown the two sides so that they are pearly. Dress everything in a hollow plate.
- Post and Wine Agreements: We suggest our Muscat Place dit Stierkopf
