Steps

1. Bring a large pot of water to a boil and cook Spaghetti 160g according to package directions.
   🕒 02:09
2. In a separate pot, add Heavy Cream 240g-300g and reduce by half. Add a pinch of Salt during the process.
   🕒 02:53
3. Lightly season Scallops 8 pcs with Salt.
   🕒 03:14
4. Heat a frying pan and add Olive Oil 1 tsp.
   🕒 04:02
5. Once the pan is hot, add the salted Scallops and sear until golden brown on the surface. Keep the inside slightly rare. (This is the key!) Cooking at a lower temperature will not achieve the desired flavor and texture; by searing them in a hot pan and leaving the inside slightly raw, you enhance the flavor and texture.
   🕒 04:13
6. Squeeze the juice from Lemon 1 pc.
   🕒 05:04
7. Remove the seared Scallops and cut them in half horizontally.
   🕒 05:46
8. Add the cooked Spaghetti and the halved Scallops to the pot with the reduced cream.
   🕒 06:33
9. Add the squeezed Lemon Juice from 1 pc to the pot and toss well to coat the pasta with the cream.
   🕒 06:59
10. Adjust seasoning with Salt.
    🕒 07:34
11. If necessary, add a little pasta cooking water to adjust the sauce consistency.
    🕒 07:40
12. Turn off the heat and add Parmesan Cheese 80g-100g, then mix gently.
    🕒 08:14
13. Grate some of the Lemon Peel and mix it into the pasta. (This is the key!) It's best to use an organic lemon for the peel.
    🕒 08:35
14. Plate the pasta, garnish with the remaining Scallops, and sprinkle with more grated Lemon Peel.
    🕒 08:49