Step 1/6
Toast pine nuts in a dry frying pan.
Step 2/6
- 2 lemons
- 2 cloves garlic
- salt
- bowl
- fine grater
- citrus press
- cutting board
- knife
Zest and juice the lemons. Mix a quarter of the lemon zest with some salt. Finely chop the garlic.
Step 3/6
- 4 tbsp olive oil
- 50 ml vegetable broth
- 3 tbsp lemon juice
- pepper
Mix garlic, olive oil, vegetable broth, remaining lemon zest, and lemon juice in a bowl and season with salt, and pepper.
Step 4/6
Cook linguine according to package instruction and drain.
Step 5/6
- 10 g basil
- 20 scallops
- olive oil for frying
Finely chop basil. Season scallops with pepper, then fry on each side for approx. 3 min. in a frying pan with some olive oil. Season with the lemon salt.
Step 6/6
Mix the hot pasta with the with lemon-oil mixture. Serve with pine nuts, basil, and scallops. Enjoy!