Open the scallop with a knife. Remove the scallop meat (white part) from the coral (orange part); rinse them, then half the scallop widthways and then in strips. In a pan melt 30 g of butter, add the scallops (both parts) and simmer for 2 minutes; drain with a slotted spoon.Reduce the liquid until there is a spoonful left, add the chopped garlic, the leftover butter, sliced in bits, a pinch of salt and a grind of pepper. Remove the pan from the heat and whisk the ingredients in the pan with a fork until it is a smooth sauce.Place the scallops in the pan and simmer over a very gentle heat. In the meanwhile cook the pasta in plenty of boiling salted water, drain when al dente and toss it in a warmed up serving dish, add the scallops, a pinch of pepper, the parsley and serve.