25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
Salt and freshly ground black pepper
30 ml/2 tbsp olive oil
Pasta shapes, boiled and drained, to serve
30 ml/2 tbsp snipped chives
Gently melt the mascarpone over a low heat, stir in the Parmesan and
season with salt and pepper. Heat the oil in a heavy-based frying-pan
(skillet), then add the scallops and stir-fry for a few minutes over a
high heat until they are opaque and just lightly browned on the edges.
Season with salt and pepper. Arrange the pasta on warmed serving plates,
spoon the scallops and oil over, then top with the mascarpone. Sprinkle
with the chives and serve at once.