Scallop linguini

Method Print recipe

1. Peel and slice the garlic and finely chop the parsley.
2. Cook the pasta in plenty of water.
3. Heat the olive oil in a frying pan and infuse with the garlic and red chilli then deglaze with white wine.
4. Sear the scallops in a clean pan and baste with 1/2 the butter - season as desired.
5. Add the cooked pasta to the garlic mix and a little of the pasta water, mix in the remaining butter to create a sauce.
6. Add grated lemon zest and the chopped parsley.
7. Serve with the scallops and a wedge of burnt lemon.