Recipe: Gourmet Macaroni with Scallops

Name: Les macaronis gourmands aux pétoncles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: Bonjour a toutes et tous.Puisque je vous parlais hier de la belle maison Panzani ,mettons donc ce jour une de leur production "les Macaroni" .juste un peu d'histoire.Le Mot Macaroni en est la version francisée en fait il provient de l'italien Maccheroni qui est le pluriel de Macheronne et qui veut dire Pâte Fine.En voici donc une version de saison francisée aussi par mes soins.macaronis gourmands aux pétoncles pour 4 personnes :Petits pois primeur, courgettes ,petits paris300 g de macaronis200 g de pétoncles fraîches1 belle courgette lavée taillée en petits dés150 g de petits pois frais ou surgelés150 g de petits champignons de paris taillés en quartiers3 g de curcuma (pointe d'une petite cuiller)gros sel, sel fin ,une pointe d'Espelettehuile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Hello everyone.

Since I was telling you yesterday about the beautiful Panzani house, let's put one of their productions today "Macaroni".

just a bit of history.

The word Macaroni is the Frenchified version, in fact it comes from the Italian Maccheroni which is the plural of Macheronne and which means Fine Pasta.
Here is therefore a seasonal version Frenchified also by my care.
Gourmet macaroni with scallops for 4 people:
Spring peas, zucchini, small Paris mushrooms
300 g of macaroni
200 g of fresh scallops
1 beautiful zucchini washed and cut into small dice
150 g of fresh or frozen peas
150 g of small button mushrooms cut into quarters
3 g of turmeric (tip of a small spoon)
coarse salt, fine salt, a pinch of Espelette pepper
olive oil

Step-by-step directions

1- Bring 2 liters of salted water to a boil and add the turmeric, when boiling pour your macaroni, cook for 9 minutes.

2- Meanwhile in a pan pour 2 tablespoons of olive oil then when it is hot, pour your small button mushrooms salt and pepper then cover your pan
cook for 4 minutes, then add your zucchini dice and your scallops, cook for 2 minutes and finally your peas cook for 1 minute, so in total 7 minutes resalt a little and add the pinch of Espelette pepper, turn off the heat and cover.

3- Your macaroni is cooked so drain it quickly (it doesn't matter if a little cooking water remains) then pour it into your seasoning pan, toss the whole thing so that the flavors and aromas are well mixed and arrange harmoniously on hot plates.

Pétoncles Mâche