Instructions

• 1. 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.
• 2. Meanwhile, pat the scallops dry and season them with salt and black pepper.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Season to taste and add the chopped parsley and lemon zest.Toss to coat.
• 7. Add the scallops and any juice.
• 8. Serve immediately with grated Parmesan and/or ground pepper.

• Servings : 4
• Ready in : 00:15 Minutes
• Occasion(s) : Anniversaries, Mothers Day, Valentine's Day
• Dish Type(s) : Main, Pasta, Quick & Easy
• Food Type(s) : Shellfish