A delicious recipe made by my friend Claire de Bretagne. Looks complicated but in fact it is easy and quick (15mn)
500g fresh spaghetti (6/8 minutes to cook)
A small bouquet of flat parsley, finely sliced
Sea salt and freshly ground black pepper
Tiny bit of red chilli
1/2 lemon juice
1 cup of roseé wine
2 tbsp. of fresh cream
- In a sauce pan, heat the wine and the shallots until the liquid boils, then lower the heat and continue simmering until the liquid is reduced down to about 2/3.
- Meanwhile, bring a big casserole of salted water to the boil (roughly 2-3L)
- Add the pasta to the boiling water and put on the back burner to cook.
- Heat the olive oil in a frying pan and once hot, fry the scallops for 1 ½ to 2 minutes.
- Using tongs, turn the scallops and sear until it is golden brown, not more than 1 minute on each side.
- Then reduce the heat to medium and add shallots sauce, the fresh cream, lemon juice, the tiny bit of chilli and Salt and Pepper.
- Stir constantly for 4 more minutes.
- Adjust the heat to very low.
- Sprinkle with the parsley.
- Drain the pasta, living a 1tbsp of boiling water at the bottom, so the pasta does not turn cold too quick and put a lid on.
- Serve the pasta and the sauce. A TAAAABLEEE !!!!
You can keep the sauce warm by keeping the saucepan in the bain-marie on the back burner or in oven, on very low heat, while you cook the pasta, specially when using normal dry pasta which take longer to cook.