Scallop and Pancetta Linguine with Lemon and Garlic Butter from In the Mood for Entertaining by Jo P
This looks so sophisticated, yet is nice and easy to make. The number of scallops you serve is up to you, and of course it will depend on their size, but don’t forget they are quite rich,...
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Ingredients
- 150 g diced pancetta
- 2 tablespoons finely chopped parsley
- grated zest and juice of ½ lemon
- 2 cloves of garlic, crushed
- 75 g butter, at room temperature
- 200 g linguine
- sea salt
- freshly ground black pepper
- 6-12 scallops, with or without the roe attached (it’s up to you)
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