Linguine with Scallops

1

Rinse the scallops by changing the water 15 or 20 times

Let them sit in cold water with salt for a few minutes

They will release their retained grit

2

In a pan, add olive oil

When it's well heated, remove the scallop's water and cook it over high heat for five minutes

Remove the liquid that forms and reserve it

Cook for three more minutes and remove from heat

Remove the mollusks from their shells

Reserve some for decoration

3

In a pan, add two tablespoons of olive oil and two minced garlic cloves

Slightly brown the garlic and add the reserved liquid

Cook until it loses 1/5 of its liquid and combine with the scallops

4

In a frying pan, add the remaining olive oil, two crushed garlic cloves, red pepper flakes, and the sauce with the scallops

Cook the mass separately

5

Serve with the sauce and plenty of chopped parsley

Decorate with the scallops in their shells.