2 cloves of garlic
3 tablespoons olive oil
200 g scallops with coral, without shells
100 ml white wine
150 juliana lettuce
25 g butter
1 pinch ground pepper
275 g fresh tagliolini
Heat oil in a pan, add garlic and sauté for 30 seconds. Remove and discard.
Add the scallops, pour in wine, season with salt and cook until it evaporates.
Stir in the lettuce and butter and stir well. Add the pepper and parsley.
Cook pasta al dente in a pot with boiling salted water, drain and add to the sauce. Mix gently and serve in a hot bowl.