Seared Scallop and Creamy Bacon Linguine
with Lemon and Baby Plum Tomato & Rocket Salad
Treat yourself this May Bank Holiday with this Seared Scallop and Creamy Bacon Linguine. This dish takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
Say hello to a fresh ingredient - scallops! Noted for their beautiful fan-like shells and delicate flavour, scallops are no doubt a real 'catch' for dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
1 pack(s)
Scallops
(Contains Molluscs May contain Crustaceans, Fish)
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
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.
Share your creamy linguine between your serving bowls. Sprinkle over the remaining hard Italian style cheese.
Arrange the scallops over the top of the pasta and sprinkle over the lemon zest and a good grind of pepper.
Serve with your tomato and rocket salad alongside.
Enjoy!
