For ➍12 scallops
400 g spaghetti*
50 g rucola
50 g Parmigiano cheese*
1 red bell pepper
½ lemon
thyme
olive oil
salt & pepper
Peel the red pepper. Remove seeds and cut the red flesh into cubes.
Bake the pepper in 1 tbs of olive oil on low heat. Add the thyme. Bake 5 m. Set aside.
Cook spaghetti al dente uncovered in salted water.*
Cut the scallops very cold in 3 fine slices**.
Drain the pasta*. Add a dash of olive oil, rucola, diced peppers, a few drops of lemon juice and pepper. Let the rucola shrink for a few m on low heat.
Serve the pasta* on warm plates. Put the thin slices of raw scallop on the pasta. Garnish with Parmigiano shavings.
**Don't slice the scallops and bake them slightly.
Read the scallops tip.
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