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TAGLIATELLE
WITH SCALLOPS IN A SAUCE WITH THYME AND FRESH TOMATOES
Ingredients for 4 persons
320
gr. of tagliatelle (made with egg)
8 scallops
4 ripe tomatoes
2 sprigs of thyme
1 shallot
1/2 a glass of white wine
fine quality olive oil, salt & pepper
Preparation
Clean
the scallops and cut them in two; brown the chopped shallot in oil, and
brown the scallops; pour a dash of white wine on and add the tomatoes
cut into cubes, and the leafs of thyme; leave to cook for 3-4 minutes.
Cook the tagliatelle in plenty of salted water and sauté in
the pan with the prepared sauce. Grind some fresh pepper over the dish.