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:
Cook the linguine in boiling,lightly salted water until al dente and drain.
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.
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.
Divide the linguine between 4 serving plates and arrange the scallops on top sprinkle with parsley and lemon zest. Serve with lemon wedges.