Scallops with pasta (4 persons)
One packet scallops (200 g.), 200 g. fresh pasta, 50 g. mixed nuts, fresh basil, parsley, chilli. Dressing:
Mix together 1 tablespoon each of oyster sauce, soy sauce and olive oil. Boil the pasta briefly, rinse in cold water. Lightly fry the scallops on a hot pan, lightly fry the nuts, turn the pasta in and season with salt and pepper. Serve on four plates and garnish with chopped parsley, basil and finely chopped chilli. Add the dressing to the plates.
Scallops and salad (4 persons)
One packet scallops with roe, 100 gr. pasta or one packet egg noodles, one carrot, half a leek, 50 gr. sun-dried tomatoes in oil, herbs, four slices bacon, mixed salad. Cook pasta/egg noodles in lightly-salted water, rinse in cold water. Cut the carrot, leek and sun-dried tomatoes into fine strips. Coarsely chop the herbs. Put some of the oil from the tomatoes onto a hot pan and lightly fry the scallops. Season with salt and pepper. Keep the scallops hot. Turn the herbs and pasta on the hot pan without any further heating. Arrange the pasta and warm scallops on a plate, garnish with crisp bacon and mixed salad. May be served with hot French bread.
Greenshell Mussels
Grill, steam or bake with savoury sprinkles, herb butter or cheese topping, and serve with salad and bread.
Cooking suggestion: Blanched product, cook before consumption. Greenshell mussels can be prepared as a delicious starter or main meal. Best results are achieved when cooked from frozen. Take care not to overcook. Oven: Preheat oven to 220°C and cook for about 15 minutes (from frozen) or about 10 minutes (when defrosted). Steaming/frying: Steam or fry for about 8 minutes (from frozen) or about 5 minutes (when defrosted).
Pasta with mussel meat in cream
(4 persons)
250 gr. Tagliatelle, 2 shallots, 1 clove garlic, 1 red chilli, 1 green pepper fruit,
1 leek, 2 dl double cream and little olive oil.
Cook the pasta in plenty of water with salt and a little olive oil.
The pasta must be al dente – then rinse in cold water. Lightly fry finely-chopped onion and garlic in a little olive oil. Add suitably-chopped pepper fruit, leek and chilli. Add double cream with strained tagliatelle and mussels. Season with salt and pepper and heat up. Serve immediately.
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