Linguine with Scallops
Succulent scallops with a hint of chilli and lime make this a perfect pasta dish for lunch, supper, or entertaining.
Good with chunks of crusty bread and a side salad of peppery rocket or watercress leaves dressed with olive oil and scattered with Parmesan shavings.
The dressing in step 2 can be made 1 hour ahead.
Cook the linguine in boiling, salted water for 8 minutes or according to packet instructions. Drain and keep warm.
While the pasta is cooking, make the dressing: squeeze the juice from 1 of the limes and whisk with 5 tbsp oil. Stir in the chopped chilli and half the chopped coriander. Season with salt and pepper to taste. Toss the dressing with the drained linguine, set aside, and keep warm.
Heat a large griddle pan or large, heavy frying pan over high heat. Brush the scallops with olive oil, place in the pan and sear for 3 minutes, turning once. Do not overcook or the scallops will be tough.
Divide the linguine between 4 serving plates and arrange the scallops on top. Serve immediately, with the remaining coriander sprinkled on top.
- 400g linguine
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 5 tbsp olive oil , extra for brushing
- 1 lime
- 1 red chilli, fresh, finely chopped
- 12 king scallops
- 2 tbsp coriander, chopped
Total time required
- Preparation time:
- Cooking time:
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Price per 10g: 33.9p
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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