Scallops in saffron sauce with ribbon noodles

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 12 ready-to-cook scallops (fresh or frozen)
  • 1 Shallot
  • 3 TABLESPOONS Butter
  • 1/4 l + 4 tablespoons dry white wine
  • 6 TABLESPOONS Pernod
  • 300 g Whipped cream
  • 1 little box Saffron threads
  • 350 g ribbon noodles
  • 7-10 Tbsp salt and white pepper
  • 1 Courgette
  • 1 TABLESPOON Olive oil

Directions

  1. 1

    Defrost the mussels if necessary. Peel and finely dice the shallot. Heat 1 tbsp. butter in a wide saucepan. Sauté the shallot in it. Pour on 1/4 l wine, bring to the boil and reduce by half.

  2. 2

    Add Pernod and cream, bring to the boil and simmer again by 1/3. Stir in saffron.

  3. 3

    Meanwhile cook the noodles in approx. 3 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Clean and wash the courgettes, cut them in half lengthwise and peel off narrow strips lengthwise with a peeler.

  4. 4

    Add approx. 1 minute before the end of the cooking time, continue cooking.

  5. 5

    Wash the mussels, dab dry well. Heat oil in a pan. Fry the mussels for 1 1/2 minutes on each side. Season with a little salt and pepper, remove. Add 4 tablespoons of wine and stir into the saffron sauce.

  6. 6

    Season to taste with salt and pepper.

  7. 7

    Drain the pasta mixture in between. Melt 2 tablespoons of butter in the noodle pot, toss the noodle mixture in it. Serve everything.

Nutrition Facts

KCAL
780 kcal
CARBS
77 g
FATS
31 g
PROTEINS
26 g