Seafood and lemon are a match made in heaven. Scallops are not a budget friendly meal, so I like to stretch them with a tummy filling bow of pasta. The lemon sauce is very simple, but is the perfect accompaniment to these seared scallops, or any seafood you have on hand.
Pat the scallops dry with paper towel. Heat a frypan over medium-high heat and add a splash of olive oil. Add the scallops and sprinkle with a little salt. Cook 90 seconds, then turn and cook for another 90 seconds. Remove and set aside.
Meanwhile bring a large pot of water to the boil, add a good pinch of salt and the tagliatelle. Stir, then cook until al dente.
While the tagliatelle is cooking, heat a frypan to medium – high heat and add the butter. Cook until melted, then add the garlic. Cook for one minute, then add the wine. Allow to bubble and reduce for 1 minute. Add the zest and lemon juice and continue to cook for a further 1 – 2 minutes, or until reduced by 1/3.
When tagliatelle is cooked, drain and then add straight to the pan with the lemon sauce. Toss to combine. Add a good grinding of black pepper.
To serve, pile some tagliatelle onto each plate and top with 3 scallops per person. Spoon over any remaining sauce.
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