Salmon And Scallop Tagliatelle - cooking recipe

Ingredients

4 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 anise liqueur, to taste
3/4 cup heavy cream
1 None orange, zested and juiced
1 tbsp light balsamic vinegar
1 pinch sugar
14 oz tagliatelle
14 oz salmon fillets, skin removed, cut into bite-sized pieces
8 None scallops, cleaned
6 sprigs fresh thyme, a little reserved for garnish, remainder roughly chopped

Preparation

Heat 3 tbsp oil in a saucepan and saute onion and garlic until softened. Sprinkle with flour and cook for 2 mins. Add tomato juice, bring to a boil and simmer for 7 mins. Add anise liqueur, cream, orange juice and zest and simmer for 2 mins. Add vinegar, season and add a pinch of sugar.
Meanwhile, cook pasta in boiling salted water according to package instructions.
Heat 1 tbsp oil in a frying pan and saute salmon for 4 mins, turning. Remove from pan and season with salt. Add scallops and saute for 2 mins on each side, adding thyme when turning. Season.
To serve, drain pasta and toss with sauce. Serve with salmon and scallops, garnished with thyme.