Scallop pasta
This super easy scallop pasta is perfect for laid-back special occasions, such as wedding anniversaries, Valentine’s day, birthdays etc. It’s a delicate, easy and really tasty dish. You can use gluten-free pasta and dairy-free Parmesan to suit your diet.
Ingredients
Method
- Bring a medium pot of water with the stock cube to the boil and cook the pasta to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain. Keep the pasta warm in the pot under a lid.
- Meanwhile, pat the scallops dry and season them with salt and black pepper.
- When the pasta is half cooked, heat half of the oil in a frying pan over medium-high. Add the scallops and sear them for about 2 minutes, then flip them over and cook on the other side until golden brown. Add the lemon juice and a spoonful of the stock – let it bubble and reduce. Transfer them to a plate and keep warm.
- Heat the remaining oil in the pan, then sauté the onion for 5 minutes. Add the garlic and stir for a few seconds, then add the wine.
- Let it bubble and reduce by half. Add the stock and reduce it until you get a thick sauce. Add the pasta and stir well.
- Season to taste and add the chopped parsley and lemon zest.Toss to coat.
- Add the scallops and any juice.
- Serve immediately with grated Parmesan and/or ground pepper.