Method
1. Bring 3 liters of water to a boil. In a heavy bottom pan
over medium heat gently sauté garlic until aromatic but
not colored.
2. Remove to mixing bowl. Add lemon juice and slowly
whisk in 150 ml of the olive oil, season with salt and
pepper. Reserve for later.
3. In a heavy bottom pan over high heat, add 25 ml of
olive oil and quickly add scallops.
4. Season with sea salt and pepper. Cook for 30 seconds
and then shake pan and allow to cook for another
20-30 seconds.
5. Add chiffonade of Radicchio and immediately take off
heat.
6. Shake well and remove contents to reserve warm.
7. Cook pasta as per manufacturers instructions in boiling
water and toss with Lemon Oil mixture.
Plating
Divide immediately among four plates and top with scallops and radicchio and leaves of parsley.
Add a pinch of lemon zest. Serve at once.
Appetizer/Entrée
