Roasted Scallops, in Angel Hair Salad

Pasta dishes are just always delicious!

Mix all the ingredients of the Jakobs salad dressing except the leek with a whisk, season, then add the chopped leek.

In the meantime, make the vermicelli al dente and drain when cool, then mix with olive oil, juice of one lemon and the remaining ingredients. Steep for ten minutes.

Spread the scallops on a paper towel, season with salt and pepper, dry them well with the paper towel (especially if you bought the scallops ready). Fry for about two minutes on all sides (not too long, otherwise the scallops will be tough: inside they should still remain almost raw), then dust with cardamom and cinnamon.

Arrange the pasta salad, put the scallops on top and drizzle with the scallop salad sauce.

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