Today, for lunch, we went to Italy with a creamy pasta dish with scallops, a pure delight for lovers of this seafood, I like to keep the coral (the orange part) but it can obviously be removed.

Ingredients
200 g of scallops (I took frozen ones)
1 onion
2 cloves of garlic
1 small bunch of chopped parsley
20 cl of liquid cream
Salt
Pepper
Olive oil
Preparation
First, boil the water to cook the pasta, then in a frying pan, pour a little olive oil once hot, fry the scallops for about 1 to 2 minutes per side, then remove them.
In the same frying pan, add a piece of butter and let it foam, then add the sliced onion and the chopped garlic, let it brown well and add salt and pepper.
Once the onions are cooked and lightly browned, pour the liquid cream, let it reduce and then add the cooked liguines with a little cooking water, add the parsley and stir well for 2 minutes, add the scallops and stir.
All that’s left to do is to prepare the dish, add a little lemon and a turn of the pepper mill and it’s ready.
A little advice: don’t use parmesan cheese on the pasta when it contains seafood or fish, but it depends on your taste.