(sent by Eshta)
220 g (7 oz) fresh pasta
60 g (2 oz) butter
1 tablespoon oil
2 teaspoons shredded lemon zest
cracked black pepper
10 scallops
1 cup chervil sprigs
Place pasta in boiling water and cook until al dente.
Meanwhile melt butter and oil in frying pan and add lemon rind and pepper –
cook for a minute or until rind is soft. Add scallops and cook for another
30 seconds on each side or until sealed.
To serve, drain pasta and toss with the chervil. Top with the scallops and
lemon butter sauce.
Serves 2
Also great with prawns or cubes of fish such as salmon.