Ribbon Noodles with Scallops

Pasta dishes are always a good idea!

Rinse and dry the scallops. Peel and slice shallots and garlic. Drain and quarter artichokes.

Heat oil. Sauté shallots and garlic in it. Add scallops and artichokes, also sauté briefly and extinguish with vermouth.

Cook pasta in enough salted water for 5 to 6 minutes. Season scallops and artichokes with salt and lemon pepper. Rinse marjoram, pluck leaves from stems and sprinkle over mussels.

Drain pasta and mix with mussels and artichoke hearts.

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