Linguine with scallops

Succulent scallops with a hint of chilli and lime – perfect for entertaining.
INGREDIENTS
400g (14oz) dried linguine
salt and freshly ground black pepper
juice of 1 lime
5 tbsp olive oil, plus extra for brushing
1 red chilli, finely chopped
2 tbsp chopped coriander
12 king scallops
METHOD
1 Cook the linguine in boiling, salted water for 8 minutes, or until cooked but still firm to the bite.
Drain and keep warm.
2 While the pasta is cooking, make the dressing: whisk the lime juice with 5 tbsp olive 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.
3 Heat a large griddle pan or large, heavy frying pan over a 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.
4 Divide the linguine between 4 serving plates and arrange the scallops on top. Serve
immediately, with the remaining coriander sprinkled on top.
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.
PREPARE AHEAD The dressing in step 2 can be made 1 hour ahead.

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