Linguine with scallops and lemon

Name: Linguine with scallops and lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Cuisine: italian
Ingredients: 11 oz linguine pasta; 20 scallops; 2 lemons; 1.5 oz pine nuts; 2 cloves garlic; 4 tbsp olive oil; 0.25 cup vegetable broth; 0.33 oz basil; salt; pepper; olive oil for frying

Based on 1 ratings

Moritz Dittmann

“The perfect summer recipe! I just love eating outside when it’s nice and warm in the evenings. Want to share your own recipe on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

300 g	linguine pasta
20	scallops
2	lemons
40 g	pine nuts
2 cloves	garlic
4 tbsp	olive oil
50 ml	vegetable broth
10 g	basil
	salt
	pepper
	olive oil for frying

Metric

Imperial

How-To Videos

Utensils

frying pan
bowl
fine grater
citrus press
cutting board
knife
pot

Nutrition per serving

Cal
577

Protein
3 g

Fat
21 g

Carb
4 g

Step 1/6
- 40 g pine nuts
- frying pan
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
- bowl
Mix garlic, olive oil, vegetable broth, remaining lemon zest, and lemon juice in a bowl and season with salt, and pepper.
Step 4/6
- 300 g linguine pasta
- pot
Cook linguine according to package instruction and drain.
Step 5/6
- 10 g basil
- 20 scallops
- olive oil for frying
- frying pan
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!