Scallop and Pancetta Linguine with Lemon and Garlic Butter from In the Mood for Entertaining by Jo P

Ingredients

• 2 tablespoons finely chopped parsley
• 150 g diced pancetta
• 2 cloves of garlic, crushed
• 75 g butter, at room temperature
• 200 g linguine
• grated zest and juice of ½ lemon
• 6-12 scallops, with or without the roe attached (it’s up to you)
• sea salt and freshly ground black pepper