Tagliatelle with scallops

1. In a skillet, heat 16 scallops for 2 minutes with the olive oil. In a saucepan of boiling water, cook 500 g of tagliatelle as indicated on the package.

2. Peel and chop 4 shallots, cook over medium heat in a pan with 3 tablespoons of white wine. Add 125 g of cold butter and whisk constantly. Crush 5 cardamom seeds and incorporate them.

3. In a plate, toss the pasta, sauce and scallops. Serve immediately.

Photo credit: Sucré Salé