Tagliatelle with scallops and salmon

Tagliatelle with scallops and salmon tastes very aromatic when fresh salmon and scallops from the fish dealers used for the preparation. Tagliatelle in salted water. Peel for the pasta sauce a mild white onion and garlic and cut into very fine dice. Omit butter in a saucepan, saute onions and garlic light, dust with flour and fry lightly.


Stir in tomato puree and cream. The pasta sauce with pepper, salt and finely grated orange zest flavor of untreated organic orange. Add freshly squeezed orange juice and round off with Pernod. Salmon and scallops, rinse and pat dry with kitchen paper. Remove the skin from the salmon and cut the meat into bite-sized cubes, as shown on the image above. Heat a nonstick pan, corn oil, and add thyme sprigs. Salmon fry in it from all sides shortly. Add scallops and sear on both sides too short.

The temperature switch back to medium. Salmon and scallops in about 1-2 minutes even fry and season lightly with salt and pepper. Pour pasta into a colander and drain well. Tagliatelle with scallops and salmon arrange with the pasta sauce on warmed plates.


¤ 150 g Tagliatelle
¤ 1 White onion
¤ Garlic
¤ 10 g Butter
¤ 1 tsp Flour
¤ 250 g Tomato puree
¤ 40 g Cream
¤ Pepper, salt
¤ 1 tsp Orange Bowl
¤ 2 tablespoons Orange juice
¤ 2 cl Pernod
¤ 200 g Salmon
¤ 4 Scallops
¤ 1 tbsp Corn oil
¤ 4 Sprigs of thyme

2 servings – 792 calories per serving, 30 mins Prep – 30 mins Total