Strigoli pasta with peppers and scallops

Ingredients

• 320 grams strigoli pasta
• 8 scallops
• Half yellow bell pepper
• Half red bell pepper
• Half green bell pepper
• Salt
• Parsley
• 1 dl. fish "fumetto" (50 g butter, 70 g flour, 1 l. fish broth)
• 1 small glass of cognac
• 50 grams grated cheese
• Extra virgin olive oil

Preparation

Cut the peppers into julienne strips and stir fry them with olive oil in a pan for 4-5 minutes.
Wash the scallops. Take another pan and stir fry the scallops with just a hint of olive oil. Flambé with a small glass of cognac.
When the alcohol has evaporated, mix the scallops and the cooked peppers together, and add the fish "fumetto".
Put the mixture in a pan with the strigoli pasta and the grated cheese. Mix and serve.

Chef: Paolo Ballarin. Ristorante Cibus Club. Cavallino - Treporti. Italy