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🍝 Pasta with Scallops and Kabanossi Sausage

869 kcal · 30 min · 4 servings

Ingredients

• 400 g Fettuccine
• Salt
• 150 g Kabanossi
• 2 Tomatoes
• 12 Scallops (kitchen-ready)
• 200 g Whipping cream
• 1 Nori seaweed
• 1 Clove of garlic
• 1 Shallot
• 2 tbsp Olive oil
• 150 ml dry white wine
• Salt
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it al dente (firm to the bite) according to package instructions.
3. 3. Slice the Kabanossi sausage into thin rounds.
4. 4. Pour boiling water over the tomatoes.
5. 5. Shock them immediately with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut out the hard stem ends.
8. 8. Dice the tomatoes finely.
9. 9. Rinse the scallops briefly under running water.
10. 10. Pat the scallops dry with a kitchen towel.
11. 11. Whip the cream until stiff.
12. 12. Cut the nori seaweed into thin strips.
13. 13. Peel the garlic and the shallot.
14. 14. Dice the garlic and shallot finely.
15. 15. Heat oil in a large pan.
16. 16. Sauté the garlic and shallot in it.
17. 17. Add the Kabanossi slices to the pan.
18. 18. Add the scallops to the pan.
19. 19. Add the tomato cubes to the pan.
20. 20. Fry everything briefly.
21. 21. Deglaze the mixture with wine.
22. 22. Drain the pasta.
23. 23. Let the pasta drain slightly.
24. 24. Add the pasta to the pan.
25. 25. Toss the pan to mix everything.
26. 26. Divide the pasta onto plates.
27. 27. Garnish with fried arugula as desired.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 869
• Protein: 37 g · Fett/Fat: 40 g · Carbs: 83 g