Pasta with Lemon and Seafood

This is a recipe that originates from the Amalfi coast of Italy.

But I found a variation of it in one of Germany's mayor newspapers.
A Chef presented it there, but without any seafood. That was my idea and it went very well with the pasta.

A while ago I made some linguine with lemon and sage. Look for this recipe on the blog too. It is different but in other ways the same.

Recipe for 2:
220 g wide pasta -Pappardelle al Limone
1 organic lemon peel and juice
1 free range egg
60 g Parmesan
60 ml cream
250 ml veg stock
6 king prawns
4 scallops
Seasoning
Salt and pepper
Oil
Parsley
Grate the cheese and mix it with the egg and add the cream.
Mix lemon juice, zest and the stock and bring to a boil and reduce down to halve.
Cook the pasta.

Dry the scallops and season them and fry them in a pan 2 min on one side and 1 min on the other side. Throw in the prawn and cook them.
Mix the pasta with the lemon stock and add the cheese cream.
Season with salt and pepper and parsley.
Top with seafood.