Scallop and Lemon Spaghetti |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a feature in our state/local paper of Seven Recipes in Seven Days written by Marg Johnson. Saving here to have a play with it maybe adding in some chilli and garlic. Times are estimated and will depend on the cooking time of the pasta you use. Ingredients:
400 g scallops |
400 g spaghetti (dried) |
1/4 cup extra virgin olive oil (use the best you can) |
2 lemons (grated rind and juice of) |
salt (freshly ground to taste) |
black pepper (freshly ground to taste) |
1/2 cup flat leaf parsley (roughly chopped) |
Directions:
1. Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here).
2. Cook pasta in well salted water until just tender and drain.
3. Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through.
4. Add the pasta to the scallops along with the lemon rind and juice and mix through and season wel and then mix through the parsley and serve immediately.
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