Scallops with linguine

Sunday night, traditionally reserved for left overs or salad in summer, toasted sandwiches and soup in winter. In other words, quick and easy, but not necessarily inspiring. I'd even go so far as to say somewhat boring after a while.



If you're after something, quick, easy and delicious, then scallops with linguine hits the Goldilocks mark. Served with a nice glass of wine and a simple salad, and you've got something  pretty impressive for very little effort. And that's my kind of meal.

Scallops with linguine

250g linguine
1 tbspn butter
1 tbspn chilli infused olive oil
2 cloves garlic
250g scallops
1 lemon, juiced and zested
2 tbspn chopped parsley


Method

Cook the linguine until al dente. Meanwhile, add butter and oil to a large frypan and heat until bubbling. Add the garlic and saute until lightly browned. Add lemon zest and scallops. Cook until the scallops are light golden but still tender - around 3 minutes - stirring occasionally. Add the parsley and stir through. Place scallops on drained pasta. Add lemon juice to pan and stir quickly to deglaze. Add the lemon butter sauce to the scallops.

Serves 2

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