Today for lunch we are heading to Italy with a creamy pasta dish with scallops, a pure delight for lovers of this seafood, I like to keep the coral (the orange part) but we can obviously remove it.

Ingredients

• 200 g of scallops (I took frozen)
• 1 onion
• 2 cloves garlic
• 1 small bunch of chopped parsley
• 20 cl liquid fresh cream
• Sel
• Pepper
• Olive oil

Preparation

1. First put the water to boil to cook the pasta, then in a pan pour a drizzle of olive oil once hot, fry the scallops for about 1 to 2 minutes per side, remove them.
2. In the same pan, add a piece of butter, let it foam, then add the minced onion and the chopped garlic, leave to brown well, season with salt and pepper.
3. Once the onions are cooked and lightly browned, pour in the liquid cream, let it reduce then add the cooked liguines with a little cooking water, add the parsley and stir well for 2 minutes, add the scallops and stir.
4. All that remains is to dress, a little lemon and a turn of the pepper mill and it’s ready.
5. A word of advice, no parmesan on the pasta when it contains seafood or fish, but it’s according to taste.