Step 1

Ensure the scallops are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.1¼lb/560g raw scallops

Step 2

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1lb/450g dried pasta1 tablespoon salt)

Step 3

Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta.

Step 4

As soon as the pasta is in the water, start the seafood.

Step 5

Heat the oil in a large skillet/frying pan over medium-high heat.1 tablespoon olive oil

Step 6

Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan in a single layer.1¼lb/560g raw scallopssalt

Step 7

Cook the scallops for 90 seconds on one side, then flip the scallops and cook for 60 seconds. Remove from the pan and set to one side.

Step 8

Add the butter to the same pan, scraping up any bits left from the scallops.2 tablespoons butter

Step 9

Add in the garlic and cook for 1 minute.4 minced garlic cloves

Step 10

Pour in the wine and bring to a simmer. Cook for 2 minutes, then add in the cream. Simmer for 2 minutes.¼ cup white wine1½ cups heavy cream

Step 11

Stir in the dill and lemon juice. Add the pasta and stir to coat. Add in 1/4 cup of the pasta cooking water if needed.1 teaspoon chopped dill1 tablespoon lemon juice

Step 12

Add the scallops and any juice to the pasta and stir gently for 1 minute. Add salt and pepper to taste.salt (to taste)black pepper (to taste)

Step 13

Serve garnished with parsley.2 tablespoon chopped parsley