Sautéed Scallops on Capellini d’Angeli

Try this delicious pasta dish:

Tip: The winter months are the best season for scallops.

Make the pasta in the sea salt water for one minute, then drain and cool on a wide surface. When draining, save a small amount of cooking water. Use it to moisten and loosen the noodles after they have cooled. Mix with the juice of one lemon, salt, olive oil, pepper, new spice d’Espelette and the finely chopped coriander to make a loose pasta salad.

Open the mussels, remove the muscle and clean them. Wash and drain very well on paper towels, or pat dry. Season the mussels with salt and roast them in a coated frying pan in a little oil (neutral vegetable oil) on both sides in about 1 to 2 min.

Finally, fry the basil and thyme sprigs for a minute.

For the mayo, mix the egg yolks, salt, mustard, pepper, a squeeze of lemon juice and the sunflower oil in a high cup. Soak the saffron in a little bit of hot water and add it as well. Blend with a hand blender to make a mayo.

Arrange the pasta salad in the well washed clam shells, put the clams on top and cover with the saffron mayonnaise.

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