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LEMONY SCALLOP

Ingredients Extra virgin olive oil Scallops Linguine Lemon juice Salt and pepper Parmesan cheese Parsley

Method Heat 1/2 cup extra-virgin olive oil in a deep pan and cook scallops for about 1 minute, until firm and white. Pour over drained hot pasta in a large serving bowl, squeeze the juice of 1 lemon over all and season with salt and white pepper. Stir gently to combine. Then scatter Parmesan cheese and chopped flat-leaf parsley over dish.

Pasta: linguine