3 tablespoons olive oil 2 cloves garlic 200 g/7 oz shelled scallops with coral
100 ml/3 1/2 oz white wine 150 g/5 oz lettuce, shredded
25 g/1 oz butter pinch of chili powder 1 tablespoon chopped fresh flat-leat parsley
275 g/10 oz fresh tagliolini . salt


1.Heat the olive oil in a pan, add the garlic and cook for 30 seconds Remove and discard the garlic and add the scallops to the pan.
2.Sprinkle in the wine, cook until it has evaporated, then season with salt.
3.Add the lettuce and butter and stir well. Stir in the chil powder and parsley. Cook the tagliolini in a large pan of saited boiling water until al dente, then drain and add to the sauce.
4.Toss gently and transfer to a warm serving dish.

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