This recipe serves them on a bed of nutty, brown butter and lemon-spiked linguine. It’s begging to be served with a glass of wine
Lemony Brown Butter Linguine with Scallops
WRITTEN BY:
Eileen
SERVES:
2
NUTRITION:
Rich Source of Protein & Vitamins
DIFFICULTY
Easy
TIME
25 minutes
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Method
1.
Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.
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2.
Add some oil to a frying pan over medium-high heat. Pat scallops dry and add to the pan. Fry until golden brown, approx. 4 min. Flip and add some butter. Once scallops are cooked through, remove from the pan.
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3.
In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.
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4.
In a large pot of salted, boiling water, cook linguine just shy of package instructions. Transfer directly to brown butter and toss to combine. Add lemon juice, a splash of pasta water, and season with salt and pepper.
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5.
Add scallops to the pan and let warm through. Serve immediately with a sprinkle of lemon zest and parsley. Enjoy!
Shopping List
Ingredients
1.
1 lemon
2.
100 g Unsalted Butter
3.
6 Scallops
4.
250 g Linguine
5.
2 Cloves Garlic
6.
15 g Parsley
7.
Unsalted Butter
8.
Olive Oil
9.
Salt
10.
Pepper
