Total cooking and preparation time approximately 15 minutes

Serves 2

Ingredients

8 oz tagliatelle
1 lb scallops
4 tbsp white wine
¼ pint fish or vegetable stock

For the sauce:
¼ pint low-fat crème fraiche
2 tsp wholegrain mustard
2 cloves garlic, crushed
2 tbsp lime juice
2 tbsp chives, chopped
2 tbsp dried parsley
¼ tsp salt
¼ tsp coarse ground black pepper

Method

1. Cook the pasta in a large saucepan of boiling water according to the instructions on the packet, until al dente.
2. Meanwhile, mix the sauce ingredients together in a small jug and set aside.
3. Heat the white wine and stock in a frying pan on a moderate heat and bring to the boil.
4. Add the scallops, simmer gentle for about 3 minutes, then remove and set aside, leaving the liquid in the pan.
5. Increase the heat and boil for about another 3 minutes, until reduced to about half the volume.
6. Lower the heat again, stir in the sauce, add the scallops and cook for about another minute, until warmed through.
7. Drain the pasta when it is done, add to the pan with the scallops and sauce and toss until well mixed.
8. Serve in pasta bowls.