• 1serving
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 beef tomatoes

  2. 100 g smoked salmon , unsliced

  3. 1 pinches freshly ground black pepper

  4. 4 tbsp olive oil

  5. 1 pinches salt

  6. 6 large fresh scallops

  7. 1/2 lemons , juice

  8. 100 g squid ink linguine , fresh

  9. 40 g mascarpone

  10. 4 sage leaves

Instructions Jump to Ingredients ↑

  1. Place the tomato in a jug and pierce the skin. Cover with boiling water for two minutes and then drain and remove the skin. Remove the seeds and cut into dice. Set aside.2. Heat a grill pan and season the salmon with black pepper. Brush with a little olive oil and cook for 30 seconds on each side.

  2. Heat a little oil in a non-stick frying pan, season the scallops and fry on both sides for 30 seconds.

  3. Squeeze over the lemon juice and stir in the diced tomato.

  4. Cook the pasta in a large pan of boiling salted water. Drain.

  5. Arrange the salmon and scallops on a plate. Twist the pasta with a meat fork and arrange over the salmon. Drizzle the pan juices over.

  6. Stir the sage and mascarpone together and serve on top of the pasta.


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