Family friendly Main Italian

Scallop and preserved lemon squid-ink linguini

Name: Scallop and preserved lemon squid-ink linguini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: /italian
Ingredients: 200g squid-ink or regular linguini; 2 tbs olive oil; 10 scallops, roe removed; 2 garlic cloves, thinly sliced; 1 long red chilli, seeds removed, thinly sliced; 1 cup (250ml) dry white wine; 20g unsalted butter; 1/4 preserved lemon, pith and flesh removed, rind thinly sliced

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Scallop and preserved lemon squid-ink linguini

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Simple scallops pair beautifully with dark squid ink linguine and preserved lemon. If you can't find an ink-stained pasta, regular linguine will work just as well.

200g squid-ink or regular linguini
2 tbs olive oil
10 scallops, roe removed
2 garlic cloves, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 cup (250ml) dry white wine
20g unsalted butter
1/4 preserved lemon, pith and flesh removed, rind thinly sliced

Method

1.

Cook the pasta in a large saucepan of lightly salted boiling water according to the packet instructions. Drain.
2.

Heat 1 tablespoon oil in a large frypan over high heat. Season scallops, then cook for 1 minute each side until golden and just cooked through. Remove and set aside. Add remaining 1 tablespoon oil to pan, then cook garlic and chilli, stirring, for 1 minute or until golden. Add wine and butter, increase heat to high and simmer for 5 minutes until the liquid evaporates. Stir in rind and remove pan from heat.
3.

Add the pasta to the frypan and return to medium heat. Toss gently to combine, then stir in the scallops. Season and serve.