Tagliatelle With Scallops And Parsley Lemon Butter - cooking recipe

Ingredients

8 oz tagliatelle or fettuccine
3 tbsp butter
14 oz sea scallops
2 cloves garlic, finely chopped
1/4 cup white wine
1/4 cup chopped parsley
1 None lemon, peel grated and lemon juiced

Preparation

Cook pasta in large saucepan of boiling salted water according to package directions. Drain pasta and return to the pan. Reserve 1/2 cup of the cooking water.
Meanwhile, melt 1 tbsp of the butter in a heavy-bottomed skillet on medium-heat. When the butter is sizzling, place the scallops around the edge of the pan in a circle, like a clockface, starting at '12 o'clock' and working clockwise.
Time them for 1 min then, starting at '12', quickly flip them over and cook them for another 30 seconds. This way, you know which went in first and can avoid overcooking them. They should be lightly golden and opaque. Remove from the pan and set aside.
Add the garlic to the pan and cook for 1 min. Add the wine and simmer until reduced.
Pour the garlic mixture into the pasta. Add a splash of the reserved cooking water, remaining butter, parsley and the lemon peel and juice. Add the cooked scallops and toss lightly. Adjust seasoning, adding more parsley or lemon according to your taste.