Ingredients
- Garlic, sliced 10g
- Parsley, chopped 20g
- Linguine pasta 1kg
- Extra virgin olive oil 40ml
- Red chillis 10g
- White wine 100ml
- Rockport roeless scallop meat 30
- Everyday Favourites unsalted butter 80g
- Lemons, zested 2
Method
- Peel and slice the garlic and finely chop the parsley.
- Cook the pasta in plenty of water.
- Heat the olive oil in a frying pan and infuse with the garlic and red chilli then deglaze with white wine.
- Sear the scallops in a clean pan and baste with 1/2 the butter - season as desired.
- Add the cooked pasta to the garlic mix and a little of the pasta water, mix in the remaining butter to create a sauce.
- Add grated lemon zest and the chopped parsley.
- Serve with the scallops and a wedge of burnt lemon.
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