Rediscover savoury cake with this sunny version, featuring melting feta cheese, sun-dried tomatoes and a touch of...
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Our spices in a bag
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Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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Scallop and shellfish tagliatelle
For 4 people
Difficulty : Easy
Preparation time : 10 min
Cooking time : 15 min
Ingredients :
- 500 g tagliatelle
- 400 g frozen scallops
- 50 cl Albert Ménès shellfish sublime sauce
- 1 drizzle of olive oil
- Butter
- salt and pepper
Preparation :
Three hours in advance, remove the frozen scallops from the freezer and place them in a colander to defrost at room temperature.
Bring a large pan of salted water to the boil, then cook the tagliatelle.
Meanwhile, heat a frying pan with the olive oil and fry the scallops on both sides over a high heat. Be careful not to overcook the scallops so that they become dry; they should remain soft and pearly throughout.
Add the Albert Ménès sublime shellfish sauce and stir until the sauce bubbles all over.
Drain the pasta, cover with the sublime sauce and arrange the scallops attractively.
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Recipes
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