Scallop and Lemon Spaghetti

1. 1

   Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here).

2. 2

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

3. 3

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

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.