Shell and wash the walnuts and coral from the shells with plenty of water.
Reserve the trimmings, split them on the thickness and cut the coral in half.
Place the butter in a frying pan; when it starts "to sing", brown the scallops for 1 minute on each side.
Add the sherry then the fumet obtained by boiling the scallop trimmings in white wine and 20 cl of water
with chopped carrot and onion, thyme and bay leaf.
The juice having passed through a fine sieve, add the cream and cook for about 5 minutes.
Cook the pasta in 3 liters of salted boiling water for about 5 minutes.
Drain them. Add them to the scallop cream.
Then arrange the seashells.
Serve in hot soup plates
Source:Le Livre de la Pâte by Chef Hubert for Panzani.
