Florentine scallops on lemon minted spaghetti recipe

Ingredients

• 500 g shelled scallops with roe on juice of 2 lemons
• 2 tablespoons Italian parsley
• 1/4 teaspoon Tabasco sauce
• 250 g spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon truffle oil
• 3 tablespoons fresh mint
• 1 tablespoon extra virgin olive oil
• 12 baby onions thinly sliced
• 4 cloves garlic, crushed
• 1 red chilli, deseeded and finely chopped
• 4 tablespoons sun-dried tomatoes in oil, chopped
• 1 cup baby spinach, blanched and finely chopped
• 1/2 cup ricotta cheese