Lemon tagliatelle with spinach and grilled scallops à La Didi

Ingredients for 4 servings:

• 500g tagliatelle
• 5 tsp salt
• 5 liters of water
• 1 lemon(s), organic, peel
• 400 g leaf spinach, blanched
• 20 g butter for frying
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp nutmeg
• 12 scallops
• 4 pinches of pepper
• 4 pinches of sea salt
• some vegetable oil
• 375 ml white wine
• 400 ml fish stock
• 50 g lobster paste
• 200 ml cream
• 25 g tomato paste
• 1 tbsp sugar
• ½ tsp pepper
• ½ tsp sea salt
• 1 tsp curry powder
• 1 pinch of nutmeg
• 4 tsp Parmesan, freshly grated
• some cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the tagliatelle in 5 liters of water with 5 teaspoons of salt until al dente, drain, and toss with the grated lemon zest. Brown the spinach leaves with 20g of butter in a pan and season with salt, pepper, and nutmeg. Rub the mussels with a few drops of oil and season with pepper. Heat a grill pan to high. Grill the mussels on one side until a nice brown crust forms, then turn them over and cook briefly on the other side. Finally, sprinkle some sea salt over the mussels. Make a sauce with white wine, fish stock, lobster paste, cream, and tomato paste and season with sugar, pepper, sea salt, curry powder, and nutmeg. Serve the tagliatelle with the spinach and scallops, add a little sauce, garnish with Parmesan cheese and cress, and serve.