Farfalle, fried scallops and cranberry-dried-tomato tapenade

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Farfalle, fried scallops and cranberry-dried-tomato tapenade
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Preparation time

Cooking time

Amount

Serves 4

Ingredients

200 g farfalle
12 scallops
10 dried tomatoes
80 g Craisins® dried cranberries
30 g pine nuts
Olive oil
Salt
Pepper
½ bunch of basil

Preparation

Cook the pasta. Drain. Finely chop the dried tomatoes. Add the Craisins® dried cranberries and the pine nuts.

Fry the scallops in the olive oil. Season to taste. Add the pasta and the cranberry-tomato tapenade. Garnish with some chopped basil and serve.

Recipes created by Charles Soussin

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Farfalle, fried scallops and cranberry-dried-tomato tapenade

Farfalle, fried scallops and cranberry-dried-tomato tapenade