Martine Kapala's Scallops with Tagiatelle
5 shallots cut into thin strips
200ml fresh cream
200ml dry white wine
salt & pepper
Tagliatelle for two people (approximately 150g)
1 - Melt the butter in a pan.
2 - Fry the scallops briefly on each side to brown.
3 - Add salt and pepper to taste, then remove the scallops and set aside.
4 - Add the shallots to the pan and brown in the melted butter.
5 - Add the wine, and bring to the boil for 5 minutes or so.
6 - Lower the heat, and add the fresh cream, stirring occasionally, for a few minutes.
7 - Start to Cook the Tagliatelle in lightly salted boiling water.
8 - Keeping the heat low, add the scallops to the sauce and cook for a further 2 minutes.
9 - Cover the sauce and remove from the heat.
10 - Place the cooked and drained tagliatelle onto 2 plates, pour the sauce over and place the scallops on top.