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200 g (7 oz) linguine or spaghetti
4 tbsp extra virgin olive oil, plus a splash for frying
10 fresh-shelled scallops
2 tsp Very Lazy Red Chillies
2 tsp Very Lazy Garlic
Zest and juice 1 lemon
Handful fresh rocket
Salt and black pepper
Cook the pasta according to pack instructions. Heat a non-stick frying pan with a splash of oil and fry the scallops for 1-2 minutes, until golden, then turn and cook for a further 1-2 minutes. Remove to a plate and keep warm.
Add the oil to the pan with the chillies, garlic and lemon zest. Gently warm through, then add the drained pasta, half the lemon juice and the rocket and season with salt and black pepper.
Divide the pasta between 2 bowls and top with the scallops. Squeeze over the remaining lemon juice and grind over some extra black pepper.
(Serves 2)
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