Salmon And Scallop Tagliatelle - cooking recipe

Ingredients

3 tbsp oil
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tbsp all-purpose flour
3 cups tomato juice
1-2 tbsp pastis (or other anise liqueur), according to taste
3/4 cup whipping cream
1 None orange, juice and grated zest
None None Pinch of sugar
14 oz tagliatelle
14 oz fresh or frozen salmon fillets, thawed if frozen, skin removed, cut into cubes
8 None fresh or frozen shelled scallops, thawed if frozen
6 sprigs fresh thyme

Preparation

Heat 2 tbsp oil in a saucepan and saute the onion and garlic until softened. Sprinkle with the flour and fry for 2 mins. Add the tomato juice, bring to a boil and simmer for 7 mins. Add the pastis, cream and orange juice and zest and simmer for 2 mins. Season with salt, black pepper and a pinch of sugar.
Cook the pasta in boiling salted water according to the package instructions.
Heat 1 tbsp oil in a frying pan and fry the salmon for 2 mins on each side. Remove from the pan and season with salt. Add the scallops to the pan and fry for 2 mins on each side. Add the thyme and fry for 30 seconds. Season with salt and black pepper.
Drain the pasta and toss with the sauce. Serve with the salmon, scallops and thyme.