Tagliatelle: Scallops and Thyme

• 260 g fresh egg tagliatelle, or 200 g dried
• 300 g dry-c

The sauce will take four to five minutes to make – time the pasta accordingly.

Clean the tough muscle from the scallops, and cut each in half to make two thinner discs – it is up to you whether to leave the coral on. Season with salt and pepper and rub with the oil to coat. Heat a wide frying pan over a very high heat until smoking, then place the oiled scallops evenly in the pan. Leave