Seared Scallop and Creamy Bacon Linguine

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and cut the lemon into wedges. Halve the baby plum tomatoes.

Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw shellfish. 

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half the lemon juice. Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once golden, lower the heat to medium. Add the garlic and fry for 30 secs more.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Simmer until thickened slightly, 3-4 mins.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the scallops and cook until golden and piping hot, 4 mins on both sides. IMPORTANT: The scallops are cooked when opaque in the middle.

While the scallops cook, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins, then stir through the cooked linguine, half the Italian style cheese and a squeeze of lemon juice.

Taste and season with more salt, pepper and lemon juice if needed. Add a splash of water if it's a little too thick.

Once the scallops have finished cooking, add the butter (see pantry for amount) to the pan.

Allow the butter to melt, then spoon it back over the scallops. Remove from the heat.

Just before you're ready to serve, add the baby plum tomatoes and rocket to the bowl of dressing and toss to coat.