PAN OF SCALLOPS WITH FRESH PASTA
Serves 4: 20 scallops, 1 tablespoon of flour, 20 g of butter, 5 tablespoons of thick cream, 1/20 litre of Negrita rum, 1 tablespoon of chopped parsley, 500 g of fresh pasta, salt, pepper.

Open the scallops up in two. Coat them in flour. Season them. Melt the butter in a pan. Brown the scallops in the pan for 1 minute on each side. Pour on the Negrita rum. Flame it and then pour the boiling cream on top. Put the scallops on a warm serving dish. Sprinkle the chopped parsley on top. Serve with fresh pasta boiled with a little butter.