Creamy scallop pasta

Ingredients:

• Tagliatelle pasta
• Small scallops
• Champignon
• Cream
• Parmesan
• Salt and pepper to taste

Cut the champignons into slices and fry until excess moisture boils away. The scallops should already be thawed, rinsed and dried with a paper towel. Cut the scallop into large cubes and fry over high heat for no more than a minute, stirring occasionally. Leave the separated juice. Add ready-made pasta, mushrooms, cream and some cheese to the scallops. Add salt / pepper. Serve with parmesan.