Scallop And Lemon Spaghetti

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From a feature in our state/local paper of seven recipes in seven days written by marg johnson. saving here to have a play with it maybe adding in some chilli and garlic. times are estimated and will depend on the cooking time of the pasta you use.

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Steps

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Trim any scruffy bits from the scallops and cut in half.

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Cook pasta in well salted water until just tender and drain.

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Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through.

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Add the pasta to the scallops along with the lemon rind and juice and mix through and season wel and then mix through the parsley and serve immediately.

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Ingredients

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scallops, spaghetti, extra virgin olive oil, lemons, salt, black pepper, flat leaf parsley