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Pasta with scallop and pepper
4 servings
Ingredients
500 grams of spaghetti
1-2 tablespoons of olive oil
500 grams of scallop
or fish fillets cut in cubes
100 grams of raw or cooked ham, cut in strips
2 tablespoons of lemon
2 tablespoons of fresh basil, minced
or 1 teaspoons of dry basil
freshly ground black pepper
1 cup (250 ml) of chicken broth
1 red bell pepper, cut in strips
2 pores cut in strips
Gremolata
3 mashed cloves of garlic
½ handful of parsley (finely minced)
1 tablespoon of finely grated lemon peels
Preparation
- Gremolata: In a bowl place the garlic, parsley and grated lemon peels and mix well.
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain and keep hot.
- Heat oil in a pan at medium heat. Add the scallop (or fish) and ham, sauté for 3 minutes or until the scallop or fish is cooked and the ham toasted. Take of the fire and add the lemon juice, basil and black pepper. Set aside
- Boil the broth at medium flame until it reduces to half. Add the red bell pepper and pores, cook for 3 minutes. Mix the scallop and ham with the pasta and broth. Mix and serve with the gremolata on top.
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