Creamy scallop pasta

  • 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.