Lemon Linguine with Scallops
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 scallop (s), fresh (or frozen mussels, king prawns)
- 40 g pine nuts
- 4 lemon (s), untreated
- salt
- 3 clove (s) garlic
- 7 tablespoon olive oil
- 50 ml vegetable stock
- Black pepper from the mill
- 300 g pasta, linuine (or spahetti)
- 10 large basil leaves
Print Recipe
Pin Recipe Instructions
- Cut the orange roe from the mussels. Rinse the mussels with cold water, pat dry. Roast the pine nuts until golden brown without fat. Wash lemons with hot water. Thinly rub the peel of two lemons and squeeze out 3 tablespoons of juice. Mix 1/4 of the bowl with 1 tablespoon of salt. Finely chop the cloves of garlic, mix with 4 tablespoons of oil, vegetable stock, salt, pepper, and the rest of the lemon zest and juice.
- Cook the pasta in salted water according to the instructions on the packet. Cut the basil. Pepper the mussels, fry in the remaining oil for about 2 minutes on each side. Sprinkle with lemon salt. Drain the pasta and mix with the lemon-oil mix.
- Serve the pasta with mussels, pine nuts and basil. Halve the remaining lemons and serve with it.
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