Cook4me+ Scallops & Zucchini Tagliatelle

• 12 scallops, washed (keep the orange roe/coral)
• 2 tbsp vegetable oil
• 100ml cognac
• 200 ml single cream
• 50 ml water
• 900 g zucchini tagliatelle (using a peeler or a mandolin)
• Salt and pepper, to taste

#SummerRecipes2020

Prepare the ingredients.

Put the zucchini tagliatelle in the basket.

Heat the oil in the pan.

Brown one side of the scallops then set aside. Deglaze with Cognac. Add the water and cream. Season.

Position the scallops on top of the zucchini tagliatelle. Place the basket in the pan.

Pressure cooking time: 2 minutes

Transfer scallops and zucchini onto a plate. Add the roe/coral to the sauce and blend. Serve and enjoy!