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Martine Kapala's Scallops with Tagiatelle

Serves 2




  • 10 scallops

  • 5 shallots cut into thin strips

  • 200ml fresh cream

  • 20g butter

  • 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.

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