Rye Bay Scallop Week

Rye Bay Scallop Week


Sat 23rd Feb – Sun 3rd Mar 2019

Scallops with Linguine

Scallops with Linguine

Fresh from Rye Bay succulent scallops with a hint of lemon make this perfect pasta dish for lunch, dinner or entertaining.

Ingredients:

  • 16 large Rye Bay scallops
  • 450g dried linguine
  • 1 lemon
  • 1/3 cup of extra virgin first extraction cold pressed olive oil
  • 1 fresh red mild chilli, seeds removed and finely chopped
  • 3 tbsp chopped flat leaf parsley

Special Equipment:

  • Large frying pan or ridged grill pan

Cooking:

  1. Cook the linguine in boiling,lightly salted water until al dente and drain.
  2. While the pasta is cooking, grate the zest and squeeze the juice from l lemon. Whisk the lemon juice and olive oil together in a small bowl stir in the chile and half of the flat leaf parsley. Season with salt and pepper. Toss the lemon mixture with the linguine.
  3. Heat a heavy frying pan or ridge grill pan over high heat. Brush the scallops with olive oil. Season with salt & pepper. Add to the pan and sear the scallops for 1 minute each side.
  4. Divide the linguine between 4 serving plates and arrange the scallops on top sprinkle with parsley and lemon zest. Serve with lemon wedges.

Submitted by: Tuscan Kitchen, Rye, East Sussex

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