Scallop grilled with creamy tagliatelle

Cook the tagliatelle in a pan with plenty of boiling water and a little salt until al dente. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion until translucent. Add the mushrooms and fry them over a high heat for 3-4 minutes until brown and done. Let a grill pan get hot. Pat the Coquille dry with kitchen paper and brush thinly with olive oil. Roast the Coquille in the hot grill pan over high heat for 3-5 minutes until nicely brown and almost done. When the scallops come off the ridges by themselves, gently turn over with a spatula. Sprinkle with salt and pepper. In a bowl, stir the ricotta with 1 tablespoon lemon juice, a dash of pasta cooking water and salt and pepper to taste. Drain the tagliatelle and stir in the ricotta and fried mushrooms. Heat it gently for a while and then add the basil. Spoon the creamy tagliatelle into four warm deep plates and top with a generous dollop of arugula. Place the grilled Coquille on top. Delicious with a tomato salad.