First make the pasta. Bring a medium pot of water to a rolling boil. Salt the water generously and add the pasta to the water. Cook until al dente, about 7 minutes. Drain, reserving 1 cup of the pasta water. Drizzle the pasta with 1 tbsp Colavita Olive oil to prevent sticking while you prepare the scallops.

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

Heat 2 tbsp Colavita olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over-crowding the pan (work in batches if needed).

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

Melt the butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.

Remove pan (skillet) from the heat; stir in lemon juice and add the scallops and pasta back into the pan to warm through slightly. If the mixture seems dry, add a little of the reserved pasta water until your desired consistency is achieved.

Garnish with parsley and serve.

Note: to serve as a main course, double the recipe.

For more information about the wine featured in this recipe visit PanebiancoWines.com