扇贝意大利面 (Pan Seared Sea Scallops with Basil Spaghetti in Cream Sauce)

Ingredients:

• Sea Scallops
• Parma Ham
• Black Pepper Loin
• Basil Spaghetti
• Butter
• 2 cloves garlic, chopped
• Salt and Black Pepper, to taste
• Fresh Chives, chopped
• 100ml Cooking Cream

Method:

1. Heat non-stick pan with butter. Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown.
2. Add the pieces of Parma ham and black pepper loin and fry until crisp.
3. Bring a large pot of water to a boil. Cook pasta in boiling water for 3-5 minutes (I used fresh pasta). Drain well and set aside.
4. Heat a large skillet over medium-high, add some butter. Add the garlic, cook for 3-5 minutes.
5. Add the cooking cream, bring to a boil. 
6. Lower the heat, add some salt and pepper to taste.
7. Add the drained pasta to the sauce, add chives and toss. Divide pasta onto plates, and top with scallops.