Linguine with scallops and lemon

Nutrition per serving

• Step 1/6

  
  • 20 g pine nuts
  • frying pan

  Toast pine nuts in a dry frying pan.

• Step 2/6

  
  • 1 lemons
  • 1 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

  
  • 2 tbsp olive oil
  • 25 ml vegetable broth
  • 1½ 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

  
  • 150 g linguine pasta
  • pot

  Cook linguine according to package instruction and drain.

• Step 5/6

  
  • 5 g basil
  • 10 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!