Buttered Taglierini With Seared Scallops White Wine Chilli And Parsley Recipe

• 12 x scallops trimmed with roe on or possibly off to your preference
• 1 Tbsp. extra virgin olive oil
• 1 x clove of garlic peeled and finely minced
• 2 lrg fresh red chillies deseeded and finely minced
• 2 x good glasses of white wine
• 455 gm taglierini (qv taglierini
• 1 x good handful of flatleaf parsley roughly minced
• 85 gm butter
• 1 x salt and freshly grnd black pepper

1. On a board place each scallop on its flat side and slice it across in half.
2. Put the extra virgin olive oil into a warm pan and add in the scallops garlic and chilli that will sear and sizzle straight away.
3. As soon as the scallops have coloured on one side pour in the wine letting it reduce slightly.
4. Meanwhile cook the taglierini in boiling salted water till al dente.
5. Add in the pasta to the scallops with the parsley and butter and remove from the heat.
6. Toss and taste for seasoning.
7. Serve.
8. This dish takes only min to cook.
9. Get everything ready and then begin.
10. Make sure you do not overcook the scallops.
11. Serves 4

preference, extra virgin olive oil, clove of garlic, red chillies, white wine, parsley, butter, salt

Taken from cookeatshare.com/recipes/buttered-taglierini-with-seared-scallops-white-wine-chilli-and-parsley-95683 (may not work)