Pappardelle with scallop
3 servings
25 minutes
Pappardelle with scallops is a true embodiment of Italian gastronomic elegance. The wide pasta ribbons soaked in aromatic sauce carry the richness of marine tones thanks to the tender scallops. This recipe has roots in Mediterranean cuisine, where seafood has always played a key role. The dish's flavor is remarkably layered: the light sweetness of the scallops harmonizes with the rich tomato sauce accented by white wine and spicy notes of tarragon. This dish is perfect for an exquisite dinner when one wants to enjoy the depth of flavors paired with a glass of dry white wine. Served hot and garnished with fresh parsley, it adds freshness and completes the flavor symphony. Each forkful evokes a sense of journey through cozy Italian trattorias where food is art.
1
Heat olive oil in a pan.
- Olive oil: 4 tablespoons
2
Finely chop tarragon and onion, sauté in olive oil until brown.
- Chopped tarragon leaves: 10 g
- Onion: 1 head
- Olive oil: 4 tablespoons
3
Add scallops and a glass of wine. Stir and wait for the alcohol to evaporate and the scallops to sear.
- Sea scallops: 12 pieces
- Dry white wine: 1 glass
4
Add canned tomatoes after 10 minutes. Season with salt and pepper, and simmer for 5 minutes.
- Canned diced tomatoes: 400 g
- Sea salt: to taste
- Ground black pepper: to taste
5
Cook the pappardelle alongside the sauce. Once the pasta is ready, drain it in a colander.
- Pappardelle: 400 g
6
Serve on plates, drizzle with sauce, and garnish with finely chopped parsley.
- Curly parsley: 1 stem
7
Serve immediately.
