Pasta dishes are simply always delicious!
Roll out pasta dough thinly on floured surface and cut into even squares of approx. 5 cm edge length with a pastry wheel or kitchen knife. Set aside on a floured baking sheet.
Break the mussels out of their shells, remove the gray edge and any roe from the muscle meat and clean them in cold water. Clean sandy specimens more carefully and perhaps water them. Dry mussels with paper towels, cut in half diagonally and set aside.
Cut celery into narrow slices and blanch in boiling hot salted water for 5 seconds, then quench on the spot in cold water. Reduce fish stock to 150 ml, add lime and orange juice and season with salt and perhaps a tiny bit of sugar.
Season the scallops with salt and add to the hot, but not boiling, stock. Let them stand for a short time, then lift them out with a skimmer. They should be warm and still glazed. Put the mussels on a heated plate and keep warm.
Add the tomatoes, olives, capers and lime fillets to the stock and heat through. In the meantime, cook eight pasta sheets in boiling salted water until al dente and drain.
Arrange one pasta sheet on each of four deep plates. On top, shape two half scallops and cover them repeatedly with a pasta plate. Pour the stock, drizzle each with a tablespoon of olive oil and sprinkle with celery leaves if desired.
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