Tagliatelle of Patagonian Scallops - Clearwater

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
• ¼ bunch fresh flat leaf parsley
• 1 g sea salt
• 3 ml cracked white pepper
• 250 g tagliatelle, or fettuccine pasta