Ingredients:

7oz (220g)    Fresh pasta
2 or (60g)      Butter
1 tbsp (15 ml)     Oil
2 tsp (10 ml)       Shredded lemon zest
Cracked black pepper
10    Scallops
1 cup (240 ml) Chervil sprigs

Procedure:

1. Place Pasta into a saucepan of boiling water and cook for 4 to 5 minutes, or until aldente.
2. While pasta is cooking, melt the butter and oil in a frying pan over medium heat. Add lemon rind and pepper, and cook for 1 minute or until rind is soft. Add the scallops to the pan and cook for 20-30 seconds on each side or until sealed.
3. To serve, drain pasta and toss with the chervil. Top with the scallops and the lemon butter sauce

Serves 2

Note: This recipe is also great with prawns or cubes of salmon.

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