Tagliatelle of Patagonian Scallops - Clearwater

Name: 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

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Entrée

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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

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