Pat the scallops dry with paper towel. Heat a frypan over medium-high heat and add a splash of olive oil. Add the scallops and sprinkle with a little salt. Cook 90 seconds, then turn and cook for another 90 seconds. Remove and set aside.
Meanwhile bring a large pot of water to the boil, add a good pinch of salt and the tagliatelle. Stir, then cook until al dente.
While the tagliatelle is cooking, heat a frypan to medium – high heat and add the butter. Cook until melted, then add the garlic. Cook for one minute, then add the wine. Allow to bubble and reduce for 1 minute. Add the rind and lemon juice and continue to cook for a further 1 – 2 minutes, or until reduced by a third.
When tagliatelle is cooked, drain and then add straight to the pan with the lemon sauce. Toss to combine. Add a good grinding of black pepper.
To serve, pile some tagliatelle onto each plate and top with 3 scallops per person. Spoon over any remaining sauce.
