Scallop grilled with creamy tagliatelle
INGREDIENTS
- 500 grams of Scallop
- 400 grams of tagliatelle
- salt and freshly ground pepper
- olive oil
- 1 piece of chopped onion
- 500 grams of chestnut mushrooms, quartered
- 250 grams of ricotta
- juice of a half
- 15 grams of basil leaves cut into strips
- 75 grams of arugula

Kitchen: Italian
Meal: Main dish
Preparation time: 15 minutes
Cooking time: 25 minutes
Passive time: 40 minutes
Portions 4 persons
Preparation method
Cook the tagliatelle in a pan with plenty of boiling water and a little salt until al dente. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion until translucent. Add the mushrooms and fry them over a high heat for 3-4 minutes until brown and done. Let a grill pan get hot. Pat the Coquille dry with kitchen paper and brush thinly with olive oil. Roast the Coquille in the hot grill pan over high heat for 3-5 minutes until nicely brown and almost done. When the scallops come off the ridges by themselves, gently turn over with a spatula. Sprinkle with salt and pepper. In a bowl, stir the ricotta with 1 tablespoon lemon juice, a dash of pasta cooking water and salt and pepper to taste. Drain the tagliatelle and stir in the ricotta and fried mushrooms. Heat it gently for a while and then add the basil. Spoon the creamy tagliatelle into four warm deep plates and top with a generous dollop of arugula. Place the grilled Coquille on top. Delicious with a tomato salad.