Cook your pasta in salted water until al dente, drain but reserve some of the cooking liquor and set aside but keep warm ready for Step 5.

Dry the scallops on kitchen towel and quickly fry them in 10 g of the butter. Do not overcook! Three minutes maximum. Set aside until Step 5.

Bring the olive oil and the remainder of the butter to a moderate-high heat in a strong-bottomed sauté pan and gently fry the onions for 2 minutes, then add the garlic and then the chilli. Stir occasionally and very gently to prevent sticking. Stir in the piméton.

Stir in the white wine followed by the lemon juice and crème fraîche. Then reduce the mix on a high heat by 50%.

Add all three seafood elements, stirring gently but thoroughly. Bring to a high heat, adding the pasta and some of the reserved pasta liquor if needed and serve immediately onto warmed pasta dishes.