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Scallop & Preserved Lemon Squid-ink Spaghetti
INGREDIENTS
200g squid-ink spaghetti
2 tbs olive oil
10 scallops, roe removed
2 garlic cloves, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 cup (250ml) dry white wine
20g unsalted butter
1/4 preserved lemon, pith and flesh removed, rind thinly sliced
Instructions
1. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet instructions. Drain.
2. Heat 1 tablespoon oil in a large frypan over high heat. Season scallops, then cook for 1 minute each side until golden and just cooked through. Remove and set aside. Add remaining 1 tablespoon oil to pan, then cook garlic and chilli, stirring, for 1 minute or until golden. Add wine and butter, increase heat to high and simmer for 5 minutes until the liquid evaporates. Stir in rind and remove pan from heat.
3. Add the pasta to the frypan and return to medium heat. Toss gently to combine, then stir in the scallops. Season and serve.
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