Scallops on pasta with Riesling sauce

Ingredients for 4 servings:

• 1 small shallot(s)
• 1 tbsp butter
• 1 jar white wine (Riesling)
• 200 ml fish stock or chicken stock
• 100 ml cream, fresh
• 1 clove(s) garlic
• some cayenne pepper or chili powder
• some fish sauce
• some oyster sauce
• some saffron threads
• Ribbon pasta (Tonnarelli al nero di seppia), black, 4 twisted nests of which
• 2 liters of water, salted
• 8 scallops with coral, each halved
• 2 tbsp olive oil for frying
• 1 tbsp butter for frying
• 1 sprig(s) rosemary, fresh
• 1 clove(s) garlic, unpeeled
• 1 piece(s) lemon(s), sliced
• some parsley, flat or 1 rosemary sprig for garnishing
• some pepper, black and green, mixed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coquilles St. Jacques, pasta and a saffron Riesling sauce

Peel 1 small shallot and cut into very small cubes. Sauté in a little melted butter and deglaze with a glass of good Riesling. Pour in 200 ml of fish or chicken stock, add generously sliced ​​garlic and reduce well. Add 100 ml of fresh cream and reduce well again. If desired, puree thoroughly. Add a touch of cayenne pepper. Season with fish and oyster sauce (instead of salt) and dissolve a few strands of saffron in it. Cook the tonnarelli al nero di seppia (black ribbon pasta) in boiling salted water for 5 minutes until al dente. Meanwhile, heat a pan and melt the olive oil and a little butter. Add a sprig of rosemary and a clove of garlic, cut into pieces with the skin on, and fry the halved scallops and the halved coral for just under a minute on each side. Drain the pasta and arrange it on each plate as follows: Using a fork and fingers, scoop up enough pasta and form a nest on a white plate. Spread the yellow sauce over it and arrange the scallops and red coral on top and around it. Grind a little ground pepper over the pasta. A slice of lemon and some greens (flat-leaf parsley and/or a sprig of rosemary) next to it complete the colorful picture.