Ingredients.

• 2 lbs scallops (cut into pieces).
• 3 tablespoons butter.
• 1 cup white wine.
• 2 tablespoons fresh lemon juice.
• 50 grams chives (sliced).
• 4 cloves garlic (finely chopped).
• 1 teaspoon white pepper.
• 100 grams barilla penne rigate pasta.
• Salt and vegetable oil.

Instructions.

• In a large pot, add salt (1 teaspoon of salt for each litre of water), vegetable oil and bring to a boil, add pasta.
• Boil for about 11 minutes (stirring occasionally) until tender and drain well.
• Drain and rinse scallops and cut into pieces.
• Mix well scallops with 1 teaspoon salt for about 10 minutes.
• Heat vegetable oil in the pan over low heat, add scallops and fry well until golden. Set aside.
• Heat butter in a pan over medium heat, add garlic, fry well until golden. Then add chives. fry stir well for about 1 minutes. Add white wine, fresh lemon juice, pepper, cooked scallops. Cook for about 2 minutes (stirring occasionally).
• Add pasta into the frying pan with the sauce which you've just cooked. Fry stir well until the pasta is coated with the sauce.

And done, hope you enjoy!