Linguine with scallops and lemon

Step 1/6

• 20 g pine nuts

• frying pan

Toast pine nuts in a dry frying pan.

Step 2/6

• 1 lemons
• 1 cloves garlic
• salt

• bowl
• fine grater
• citrus press
• cutting board
• knife

Zest and juice the lemons. Mix a quarter of the lemon zest with some salt. Finely chop the garlic.

Step 3/6

• 2 tbsp olive oil
• 25 ml vegetable broth
• 1½ tbsp lemon juice
• pepper

• bowl

Mix garlic, olive oil, vegetable broth, remaining lemon zest, and lemon juice in a bowl and season with salt, and pepper.

Step 4/6

• 150 g linguine pasta

• pot

Cook linguine according to package instruction and drain.

Step 5/6

• 5 g basil
• 10 scallops
• olive oil for frying

• frying pan

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.

Step 6/6

Mix the hot pasta with the with lemon-oil mixture. Serve with pine nuts, basil, and scallops. Enjoy!

Enjoy your meal!