Tagliatelle with scallops

Scallops are a cornerstone of Venetian cuisine.
Preparazione: 45 min
Cottura: 20 min
Dosi per: 4 persone


Tagliatelle, 350 gr
Fresh tomatoes, 300 gr
White wine, ½ glass
Garlic cloves, 3
Bay leaf, 1
Scallops, 20
Parsley, A bunch
Extra virgin olive oil, 2 tablespoons
Salt and pepper, q.s.


  • Open the scallops, clean them and collect their pulp in a pan.
  • Put them on the fire, sprinkle with wine and cover with a lid. Once they are cooked, put them apart.
  • Dice the tomatoes and place them in a large pan. Add oil, garlic, bay leaves and scallops.
  • Let the mixture cook for 10 minutes on a low heat. Cook the tagliatelle.
  • Drain the tagliatelle and pour them in the pan with the scallops sauce. Mix them together.
  • Season with salt, pepper and parsley q.s. and serve.

To enhance the flavor of this dish, pair it with a glass of a white wine like Malvasia. Enjoy your meal!


Scallops are a typical recipe of French cuisine, often prepared during Christmas time. They are also known as “coquilles Saint-Jacques” or “pilgrim scallops”, because during the Middle Ages worshippers used to collect them on the seashores of Santiago de Compostela during the Camino di Santiago and they put them on their walking sticks or on their hats as an evidence that the pilgrimage had taken place for real. Hence the name “pilgrim scallops”. Refined, tasty and low-fat mollusc, the best scallops are the one caught in the Adriatic Sea. That’s why they have become a must in both Italian and Venetian cuisine and the protagonist of many recipes, such as Venetian scallops au-gratin or tagliatelle with scallops, the fresh pasta that best suits the taste of this seafood. Not by chance, tagliatelle with scallops are one of the most sought-after dishes at Cantina Do Spade.