Jo’s sexy scallop linguine
We adore her recipes and Susie contributed the wine matches for her latest book, In the Mood for Entertaining, from which this recipe is taken.
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The following is the recipe Jo contributed to our February/March newsletter.
Scallop and pancetta linguine with lemon and garlic butter
This looks so sophisticated yet is nice and easy to make. The amount of scallops you serve is up to you and of course it will depend on their size, but don’t forget they are quite rich, especially when cooked with the lemon and garlic butter.
Serves 2 as a main course
- 200g linguine
- 75g butter, at room temperature
- 2 cloves crushed garlic
- grated zest and juice of ½ lemon
- 2 tbsp finely chopped parsley
- 150g diced pancetta
- 6-12 scallops
Cook the pasta in boiling salted for the time stated on the packet or until al dente.
Meanwhile, mix together the butter, garlic, lemon zest and parsley, and keep to one side.
In a small-medium frying pan, fry the pancetta over a low heat until the fat becomes crispy. Remove with a slotted spoon and drain on kitchen paper. Pour away any excess fat in the pan and then increase the heat.
Season the scallops with salt and pepper, and cook in the frying pan for 1 minute each side, turning them in the order they were put into the pan. They should be lightly golden and slightly springy to touch. Add half of the flavoured butter and cook with the scallops for about 30 seconds to coat them.
Drain the pasta and toss in the remaining half of the butter, and the pancetta. Divide between two plates, top with the scallops and finish off with a squeeze of the lemon juice.
Frozen scallops can be used for this recipe, so don’t panic if you can’t get any fresh ones.
This recipe would make a delicious starter to serve 4, or even a pasta course if you are really going to town for a dinner party.
PETER AND SUSIE’S WINE MATCH: Viré-Clessé 2008, Pasquier Desvignes 2008, 13% (from £6.99, Majestic)