Shell pasta with scallops
Shell pasta with scallops on bouillabaisse vegetables
Ingredients · Servings 4
- 12 large shell pasta
- Salt
- 300g scallop meat
- freshly ground black pepper
- Juice of 1/2 a lemon
- a little soft butter
- 2 small fennel bulbs
- 1 thin leek
- 1-2 cloves of garlic
- 250g of colorful cherry tomatoes
- 100 ml mild olive oil
- 1 tbsp sugar
- 1 teaspoon of saffron threads, lightly rubbed with the fingers
- 1 tsp tomato paste
- 100 ml dry white wine
- 2-3 The Pernod
- 400 ml fish stock
- steam sieve
Method · 1 h
- Pre-cook shell pasta in boiling salted water for about 12 minutes. Then drain and rinse with cold water.
- Rinse the scallop meat and pat dry. Then dice it finely, season lightly with salt, pepper and a little lemon juice, and fill the pre-cooked shell pasta.
- Grease a steamer basket well with softened butter. Place the filled shell pasta side by side on the basket.
- Clean the fennel and leek, reserving the fennel fronds. Thinly slice the fennel bulbs using a mandoline or a sharp knife. Thinly slice the leek and garlic. Wash and halve the tomatoes.
- Briefly sauté fennel, leek, and garlic in 2 tablespoons of olive oil in a pot that fits a steamer basket. Sprinkle with sugar and crushed saffron. Season the vegetables with salt and pepper, then stir in the tomato paste. Add white wine, Pernod, and fish stock. Place the steamer basket with the filled pasta shells on top of the pot and steam, covered, for about 10 minutes.
- Divide the steamed shell pasta and vegetables between deep plates. Season the remaining bouillabaisse broth in the pot generously, then whisk in the remaining olive oil. Pour the broth over the vegetables and pasta. Garnish with fennel fronds.
Stuffed shell pasta with tender scallops, aromatic fennel and fine saffron broth: This elegant pasta recipe combines Mediterranean flavors with the sophistication of a classic bouillabaisse.
For 4 people
- 300 g
scallop meat
garlic cloves
- 250 g
- 100 ml
Tomato paste
- 100 ml
Pernod
- 400 ml