Scallop grilled with creamy tagliatelle

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  • 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.