Serves one:

• 2 spoons olive oil
• 20 g pine nut
• 5 Mediterranean scallops
• 50 g shrimp tails
• Pesto Triestino (garlic, parsley, olive oil)
• fish stock
• 100 g pljukanci pasta
• Malvasia wine
• pepper, salt
• rucola

Preparation:

Put pine nuts on a pre-heated frying pan and toast them mildly. Briefly bake previously cleaned Mediterranean scallops from Novigrad and add pesto Triestino. Pour in 1 dl of wine to mix the ingredients up and add fish stock. Reduce the simmer flame (for a couple of minutes) and finally add salt and pepper at your wish into this savory magic. By the end, only around thirty seconds will be enough for the shrimp tails to let off their sweet taste.

Take out the cooked pljukanci pasta from the water, mix them with the sauce and let the pasta let off some starch to thicken it up a bit. Serve on rucola underneath and with toasted pine nuts.
 

A bit of advice:

The dish is served with cool Malvasia wine.