for 4 person

Pasta

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
250 g	fregola sarda (e.g. Fine Food)
1 dl	white port
8 dl	vegetable bouillon
60 g	Parmesan by the piece, finely grated
	salt and pepper to taste

Rhubarb

1 tbsp	olive oil
250 g	rhubarb *-*
½ tbsp	sugar

Scallops

1 tbsp	olive oil
12 piece	scallops without roe (MSC)
2 tbsp	butter
½ tsp	salt
20 g	Parmesan by the piece, shaved into thin strips using a peeler
3 sprig	marjoram, leaves torn off

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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