Squid Ink Spaghettini with Scallops & Bottarga

Assembled this tonight kind of ad-hoc, and came out quite good.

half pack squid ink spaghettini

EVOO

9 medium size fresh scallops, cut into quarters

bottarga--few tbls

garlic

parsley

chives (a quarter of amount of parsley)

fresh red chili

lemon

white wine

butter

sea salt

poudre de piment d'espelette (cayenne if you must)

1. saute garlic until golden, then add scallops & cook less than thirty seconds, stirring around
2. turn up heat just a tad, add splash of white wine to boil off alcohol, turn heat right back down, let sit, adding a couple thumbnails of butter, sea salt, half the chile, ppd'e
3. when pasta is ready, drain & add to pan, stir in with ingredients
4. add parsley, chives, remaining chili & bottarga, as well as another quick splash of EVOO & salt to taste
5. squeeze a bit of lemon right before serving