Ingredients:
– 400g fresh tagliatelles
– 1 leek
– 500g butter
– 180g scallops
– 6 soupspoons dry white wine
– 4 dill twigs
– salt and pepper 
Method:
Peel the leek and remove the green, just keeping the whites.
Wash well, and slice. If the scallops are frozen, allow to defrost.
Melt half of the butter in a frying pan and slowly brown the leek, covering it until it becomes tender. Add a little salt. Cook the tagliatelles in a large saucepan in salted boiling water, put them aside. In a separate frying pan, brown the scallops with the rest of the butter, 1m each side. Add the wine, cover and allow to cook for a further 3m. Cut the scallops into large cubes.
Serve the tagliatelles, top with the scallops and sauce, and decorate with the dill twigs.
Source: Patrick Tozzi
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