Black chili pasta with scallops

Ingredients for 4 servings:

• 500 g pasta, long black fresh, otherwise dried (spaghetti, taglierini, tagliatelle)
• 12 scallops
• 2 glasses of white wine (wine glasses)
• 50 g butter
• ½ lemon(s), untreated, zest and juice
• 1 bunch parsley, fresh
• 1 chili pepper(s), fresh
• 3 garlic cloves
• Sea salt
• pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Bring a large pot of salted water to a boil, then add the pasta. Season the scallops and halve them lengthwise, then score them into diamond shapes. Peel and finely chop the garlic cloves. Remove the seeds from the chili pepper and finely chop the pepper. Chop the parsley. Heat 3 tsp of olive oil in a large pan. Slide the scallops into the hot pan and toss vigorously. Add the chili pepper, 1 pinch of lemon zest, garlic, and half the parsley. When the scallops have begun to brown, deglaze with the white wine and reduce the sauce slightly. Add the butter and reduce again. When the pasta is al dente, drain (reserving some of the pasta water) and add it to the pan. Add 2 squirts of lemon juice, season with salt and pepper, and mix thoroughly. If everything seems a bit too dry, moisten with a little of the pasta water. Stir in the remaining parsley and serve immediately.