Lemony Scallop Linguine

Name: Lemony Scallop Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 3-4
Cuisine: British
Ingredients: Sea salt or kosher salt; Sea salt or kosher salt; Freshly ground black pepper; ½ a small onion, sliced; 6 cloves of garlic, minced, grated or pressed; 2 lemons, zested and juiced; 5-6 tbsp olive oil; 1 tsp red pepper flakes; Grated parmesan, to serve; 1 lb thin linguini; ½ - ⅔ cup white wine; ¼ - ½ cup chopped fresh parsley leaves; 2 tbsp butter (optional); 1 lb Downeast Dayboat scallops

Preparation info

Serves
3-4

Difficulty
Easy
Ready in
45 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

This quick pasta dish is full of fresh flavours that still make scallops the star of the show. You can cook the pasta at the tail end of the stock cooking time to speed things up, making this an easy weeknight dinner with a difference.

Ingredients

1 lb Downeast Dayboat scallops
6 cloves of garlic, minced, grated or pressed
2

Europe
United Kingdom
Dinner
Fish course
Pescatarian
Pasta

Method

Remove the sweetmeats (small, slightly tougher muscle on the side of the scallop) from your scallops and set them aside.

In a bowl, combine the scallops with the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, and salt and pepper to taste (if you’re not sure, go for a healthy pinch or quarter teaspoon of each).

Meanwhile, make a quick sweetmeat stock. Place the