January 28, 2013 by dgarnett2013
Black Pasta with scallops and lemon – Nigel Slater (Observer).
- Extra virgin olive oil
- 10 fresh scallops
- 2 lemons
- 350 – 400g black, cuttlefish pasta
- sea salt & freshly ground pepper
- large handful of chopped fresh flat leaf parsley
Heat frying pan until piping hot. Brush with a little olive oil and sear scallops for 2 mins on each side.
Zest and juice the lemons.
Bring a large pan of salted water to the boil, toss in the pasts and stir.
Cook till al dente, then drain.
Return pasta to hot pan, add the scallops, the zest and juice and about 4 tabs of olive oil. Season with salt and pepper.
Return the pan to the heat and turn the mixture quickly for about one min to heat it through.
Sprinkle with parsley before serving.
We ate this in the evening after a day at Nana and Pop’s house with our sisters and cousins.