Linguine with Scallops and Pesto

This was a bit of a tester to see if it worked, usually the sauce is saffron with fish stock and

Linguine with Scallops and Basil Pesto

cream. But not today – today is a cheat’s meal. The linguine is straightforward, unless you make your own which I have done before and will only do again when the mood takes; pesto you can also make yourself or use it from a jar (well why not provided it’s good quality). The only real cooking in this are the scallops, and if you do it right they can taste sweet, caramelised and full of intense flavours of the sea. Added with the pesto there is a sort of earthiness that works well, even if it is not as light a saffron sauce. If you would like garlic bread to go with this you will find it here.

INGREDIENTS

  • 50gm linguine per person
  • 3-4 scallops per person (depending upon your generosity)
  • Butter
  • 3 tablespoons spoons pesto.
  • Seasoning

METHOD

  1. Add a good pinch of salt to the boiling water, drop in the linguine and cook according to the instructions.
  2. Gently warm the pesto sauce in a saucepan, adding a tablespoon or two of the linguine water to thin it out.
  3. Put enough butter in the frying pan to cook the scallops and get it nice and hot, then add the scallops. Don’t play with them. Leave on one side for three minutes and then turn them over cooking for a further thirty seconds.
  4. Drain the pasta, mix in the pesto, plate and put on the scallops , pour some of the butter you cooked the scallops in over the top .
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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