Ingrédients
- Scallops, frozen454 grams
Pâtes454 grams- Clove of garlic, crushed10 cloves
- Green onion, finely chopped1 bunch
- Cilantro, washed and dried without stems1 bunch
- Walnuts0.5 cup
- Pine nuts0.5 cup
Huile d'olive extra vierge0.5 cup- Cumin, ground1 teaspoon
- Coriander, ground1 teaspoon
Poivron Rouge Séché1 teaspoon
Poivre noir0.5 teaspoon
Mesures
- 1
Heat the olive oil in a large frying pan for 5 minutes.
5 minutesMatériel requis:
Poêle à frire - 2
Add the scallops (thawed, washed, and dried), and sprinkle with cilantro and cumin.
5 minutes - 3
Sauté briefly, then remove with a spoon (without the oil) and set aside.
5 minutes - 4
Add the green onion and sauté for a few minutes, then add the crushed garlic and chopped cilantro, stirring constantly with the wooden spoon.
5 minutesMatériel requis:
Cuillère en bois - 5
Add the slices of dried red pepper, black pepper, pine nuts, and walnuts.
5 minutes - 6
Add the scallops to the mixture and stir until they turn dark and are well cooked. Set aside.
5 minutes - 7
Prepare the pasta by boiling 8 cups of salted water and adding the pasta for 11 minutes.
11 minutesMatériel requis:
Marmite - 8
Drain and add to the scallops.
5 minutes - 9
Mix well and add fresh cilantro leaves for garnish.
5 minutes
Faits nutritionnels
Pâtespour 100gHuile d'olive extra viergepour 100gPoivron Rouge Séchépour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.