|300 g||linguine pasta|
|40 g||pine nuts|
|4 tbsp||olive oil|
|50 ml||vegetable broth|
|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!