Restaurant date-night, mahogany-crusted scallops over silky pasta

≈ $6.84/serving$6.89at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• scallop300 g
• linguine180 g
• butter3 tbsp
• garlic3 cloves
• lemon1 ea
• parsleya handful
• olive oil4 tsp
• spring mix2 handfuls

Method

1Prep

• •Pat the scallops very dry between paper towels and season with salt.
• •Slice the garlic.
• •Chop the parsley.
• •Zest the lemon.

2Cook the pasta

• •Cook the linguine in well-salted water to 1 minute shy of package time.
• •Reserve a mug of pasta water, then drain the linguine.

3Sear the scallops

• •Heat the olive oil in a heavy pan over high heat until it shimmers hard.
• •Place the scallops in flat side down and do not move them for 90 seconds, until a deep mahogany crust forms.
• •Flip the scallops and cook 60 seconds.
• •Add 1 tbsp of the butter, baste once, then remove the scallops to a plate while still translucent at the very centre.

4Garlic-butter pasta

• •Lower the heat to medium and melt the remaining butter with the garlic in the same pan, 90 seconds until fragrant.
• •Toss in the linguine, lemon zest and juice, and the parsley.
• •Add enough reserved pasta water to make a light glossy sauce.

5Plate

• •Twirl the linguine into nests on each plate.
• •Crown each nest with the scallops.
• •Dress the spring mix with a squeeze of lemon and a drizzle of olive oil alongside.