1. Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here). 2. Cook pasta in well salted water until just tender and drain. 3. Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through. 4. Add the pasta to the scallops along with the lemon rind and juice and mix through and season wel and then mix through the parsley and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
