recipes
Spaghetti with scallops and saffron tomato broth
Serves: 2
Ingredients
- 12 small scallops
- 10 cherry tomatoes
- 1 tbsp chopped parsley
- ½ onion
- 1 tsp saffron strings
- 3 cloves garlic
- 1 fish stock pot
- ½ glass white wine
- 200g spaghetti (De Cecco)
Method
In a little olive oil seal well the scallops cut in half from all sides and remove from the pan, add the chopped garlic, onions and cook without browning, then toss in well the quartered cherry tomatoes and saffron for 1 minute. Pour in the white and fish stock pot and reduce by half, add parsley, remove from heat and add the scallops again. Boil the pasta al dente strain and then continue simmering the spaghetti for a few minutes in the sauce.
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