Patagonian Scallops, Lemon and Olive Oil Recipe - (3.5/5)

Ingredients

• 240 g Patagonian Scallops (120 to 150 ct)
• 1 fresh lemon, juice and zest
• 4 leaves radicchio (fine chiffonade)
• 200 ml olive oil (for dressing and sautéing)
• 4 cloves garlic, minced fine
• 1/4 bunch fresh flat leaf parsley
• 1 g sea salt
• 3 ml cracked white pepper
• 250 g tagliatelle, or fettucini pasta