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Seared Scallop Linguini With Lemon-Chilli Butter
A quick, easy and light pasta dish that can be enjoyed as a starter or main. This recipe is also delicious with prawns or crayfish tails.

Seared Scallop Linguini With Lemon-Chilli Butter

Servings: 2

Ingredients

½ packet linguini
80g butter
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Seafood Rub or Grinder
2 tbsp finely grated lemon zest
1 red chilli, deseeded and sliced (to taste)
10 scallops, roe removed
NOMU Black Pepper and Sea Salt
¼ cup Italian parsley

Directions

Cook your linguini in lots of boiling salted water according to the package directions. Drain and set aside.

Melt the butter and Olive Oil in a heavy-based saucepan. Add the Seafood Rub or Grinder, lemon zest and chilli and cook for one minute until fragrant. Pour into a bowl and set aside.

Heat the same pan, season the scallops with Salt and Pepper and sear over high heat for 30 seconds on each side, until golden and caramelized. Add the butter mixture, linguini and parsley, and toss well to coat. Adjust the seasoning if necessary and serve.

 

Tip: This recipe is also delicious with prawns or crayfish tails.

Ingredients

½ packet linguini
80g butter
1 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Seafood Rub or Grinder
2 tbsp finely grated lemon zest
1 red chilli, deseeded and sliced (to taste)
10 scallops, roe removed
NOMU Black Pepper and Sea Salt
¼ cup Italian parsley

Directions

Cook your linguini in lots of boiling salted water according to the package directions. Drain and set aside.

Melt the butter and Olive Oil in a heavy-based saucepan. Add the Seafood Rub or Grinder, lemon zest and chilli and cook for one minute until fragrant. Pour into a bowl and set aside.

Heat the same pan, season the scallops with Salt and Pepper and sear over high heat for 30 seconds on each side, until golden and caramelized. Add the butter mixture, linguini and parsley, and toss well to coat. Adjust the seasoning if necessary and serve.

 

Tip: This recipe is also delicious with prawns or crayfish tails.

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