Tagliatelle with fresh salmon and scallops
Cooking Time: 20 minutes
Serving: 4 servings
200 g scallops
600 g fresh salmon
100 g butter
2 glasses of champagne
40 cl of crème fraîche
1 kg of tagliatelle
Salt and pepper
Cut the fresh salmon into cubes
Brown the scallops and fresh salmon in a frying pan with 200 g of butter. Keep warm.
Add the tagliatelle to boiling water, add salt and cook for 7 minutes. Drain
Deglaze the cooking juices from browning the scallops and fresh salmon in Step 2 with 2 glasses of champagne as well as the crème fraîche and let reduce for 5 minutes over low heat.
Add the hot tagliatelle, scallops and diced salmon, season with salt and pepper. Mix gently and sprinkle with chopped chives.
Recommended Wine Pairing:
We recommend pairing the recipe with:
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