| 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 |
Toast pine nuts in a dry frying pan.
Zest and juice the lemons. Mix a quarter of the lemon zest with some salt. Finely chop the garlic.
Mix garlic, olive oil, vegetable broth, remaining lemon zest, and lemon juice in a bowl and season with salt, and pepper.
Cook linguine according to package instruction and drain.
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.
Mix the hot pasta with the with lemon-oil mixture. Serve with pine nuts, basil, and scallops. Enjoy!
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