FRIJE

Instructions

• 1.   Bring a large amount of salted water to a boil. Cook the tagliatelle for 7 minutes. Drain and keep warm. Clean and finely chop the leeks. Heat 1 teaspoon of margarine in a non-stick skillet, add the leeks. Season with salt and pepper, sprinkle with curry, pour 10 centiliters of water and let it melt over low heat for 10 minutes, stirring. Add the heavy cream and keep warm.
• 2.   Put the tagliatelle in the skillet, mix gently and heat everything for 1 minute. Cover and set aside. Pat dry the scallops, slice them in half horizontally, season with salt and pepper.
• 3.   Heat the remaining margarine in a non-stick pan, cook the scallops for 1 minute on each side over medium heat. Arrange the tagliatelle with leek fondue in a shallow dish, top with scallops.