SEA SCALLOPS WITH CUTTLEFISH SPAGHETTI
Alliance food - wine:
Domaine de Pontfract rosé wine goes well with Saint-Jacques minced scallops and cuttlefish spaghetti.
Preparation - 10 minutes, cooking time - about 20 minutes.
For 2 persons: 100 g of scallops; 200 g of cuttlefish spaghetti; 2 tablespoons olive oil; 20 g of butter; garlic, salt and pepper to taste.
Rinse the scallops under cold running water and dry them with absorbent paper towels. Heat the olive oil and butter in a pan. Add the scallops and cook them for about 2 minutes on each side over high heat. Upon completion of cooking, keep them warm under the cover of the sauce pan.
Immerse the cuttlefish spaghetti in boiling salted water and cook 8-10 minutes. They must remain slightly firm. Drain, rinse spaghetti under cold water and drain again. Heat olive oil in a sauce pan and brown for 2 minutes. Chop garlic, salt and pepper to taste.
Divide the cuttlefish spaghetti into equal portions, then garnish with cooked scallops.