♥ around six scallops each
♥ 150g linguine pasta
♥ 100ml olive oil
♥ 2 chopped garlic cloves
♥ 1 tbsp lemon juice
♥ one glass of white wine
♥ 100g rocket leaves
serves two
begin by boiling some water and cooking in a saucepan on a medium heat.
next, begin to very slowly cook the garlic on a low heat, adding in the lemon juice and glass of wine. (treat yourself to one too!) remove from the heat and set aside.
in a third pan, begin to cook the scallops, for around 2 minutes each side. this is maybe the most tricky part - as i wanted to make sure they were cooked but did not want the rubbery texture. in hindsight, mine may have been over cooked and had i continued to cook them they would have developed nice chargrilled lines. however they turned out to be a soft texture - despite them shrinking a lot!
whilst the scallops are still hot, or just as they are about to be cooked, you then toss the olive oil in the pasta and add in the lemony garlic mixture, along with the rocket leaves. stir it all together and combine as the rocket slightly wilts. serve the scallops on top and voila! :)
although this recipe can be a little awkward with the timings of the scallops and final mixture - it really is a great way of showing off seafood with fresh, simple flavours. yum x
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