Fusilli with scallops, belgian endives and spring onion
11.5 oz Barilla Fusilli
8 scallops
5 oz Belgian endives
One 7 oz jar white whole yogurt
2 tbsp extra virgin olive oil
1 small shallot
Zest of 1/2 lemon, grated
1 tbsp chopped chives
Salt and white pepper, to taste
Mix the yogurt with the chopped shallot, grated lemon zest, some white pepper and a pinch of salt.
Rinse the scallops and cut in pieces.
Pick the leaves off the Belgian endives, wash and cut in stripes. Sauté in a non-stick pan with a ribbon of oil and sprinkle the salt.
Remove it from the heat and set in a plate.
Use the same pan to sauté the scallops with some oil, adjust the salt and put the Belgian endives in the pan again.
Boil the pasta in abundant salted water, drain when al dente, mix with the dressing and sauté everything together.
Finish by blending the yogurt mixture, chives and serve.
