Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Rhubarb
Scallops
How it's done
Pasta
Heat the oil in a pan. Add the shallot and garlic, sauté briefly. Add the pasta, sauté for approx. 2 mins. while stirring. Pour in the wine, reduce almost completely. Pour in the stock, bring to the boil, reduce the heat, cook the pasta for approx. 15 mins. until al dente, stirring occasionally.
Stir in the cheese and season.
Rhubarb
Heat the oil in a pan. Add the rhubarb and sugar, cook for approx. 5 mins., stirring until the sugar has dissolved.
Scallops
Heat the oil in a non-stick frying pan. Fry the scallops for approx. 2 mins. on each side, add the butter, season with salt. Plate up the pasta and rhubarb, top with the scallops, cheese and marjoram.
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