Salmon And Scallop Tagliatelle

• 4 tbsp oil
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 tbsp all-purpose flour
• 3 cups tomato juice
• 1-2 tbsp anise liqueur, to taste
• 3/4 cup heavy cream
• 1 None orange, zested and juiced
• 1 tbsp light balsamic vinegar
• 1 pinch sugar
• 14 oz tagliatelle
• 14 oz salmon fillets, skin removed, cut into bite-sized pieces
• 8 None scallops, cleaned
• 6 sprigs fresh thyme, a little reserved for garnish, remainder roughly chopped

1. Heat 3 tbsp oil in a saucepan and saute onion and garlic until softened. Sprinkle with flour and cook for 2 mins. Add tomato juice, bring to a boil and simmer for 7 mins. Add anise liqueur, cream, orange juice and zest and simmer for 2 mins. Add vinegar, season and add a pinch of sugar.
2. Meanwhile, cook pasta in boiling salted water according to package instructions.
3. Heat 1 tbsp oil in a frying pan and saute salmon for 4 mins, turning. Remove from pan and season with salt. Add scallops and saute for 2 mins on each side, adding thyme when turning. Season.
4. To serve, drain pasta and toss with sauce. Serve with salmon and scallops, garnished with thyme.

oil, onion, clove garlic, flour, tomato juice, anise liqueur, heavy cream, orange, light balsamic vinegar, sugar, tagliatelle, salmon, thyme

Taken from recipes-plus.com/api/v2.0/recipes/18809 (may not work)