In my old book of recipes called "Maltagliati Chef" ... have no idea where I had taken, but it sure was a magazine. In the spirit of the holidays I think this dish is well suited to an important dinner or lunch. It is not that the scallops just eat every day, at least I do not, are rather unusual, so the reserve to some special occasion .... and that is just friends for dinner!
Ingredients for 4 people:
12 scallops (this time I used frozen ones) 3 shallots
80 g of ham slices in just two
white wine
4 artichokes cooked al dente
lemon cream parsley
maltagliati 400 g of fresh (I used kamut spaghetti)
ghee, salt, pepper
Wash the scallops, place them in a saucepan over high heat and open them (obviously not mine!)
Meanwhile chop the shallots and let them dry in 30g of butter, preferably clarified (ghee).
chop the artichokes into thin slices, then combine them with shallots and seasoning them for 10 minutes.
Wash the mussels, remove the sand bag, slice and add the rest along with the diced ham. Amalgamate for 5 minutes, then sprinkle with white wine, add parsley, salt and pepper and cook for 15 minutes. Add a few tablespoons of cream to mix everything.
Meanwhile cook the pasta and dress with the sauce directly into the pan, adding a little bit more cream to whip well.
Sprinkle with freshly ground pepper and serve immediately.
This sauce can also be prepared in advance, but wait to add cream at the last minute.
This sauce can also be prepared in advance, but wait to add cream at the last minute.
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