Lemony scallop and pea linguine
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Lemony scallop and pea linguine
An easy 25-minute pasta dinner that's full of healthy greens, scallops and zesty lemon flavours. It's just 519 calories per portion too
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
519Kcal
Fat
13gr
Saturates
2gr
Carbs
63gr
Sugars
3gr
Fibre
9gr
Protein
34gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g dried linguine
- 1 x 150g pack raw Patagonian scallops
- 1½ tbsp olive oil
- 1 garlic clove, sliced
- ½ red chilli, sliced
- 160g frozen peas
- 1 tbsp chopped mint (or ½ tsp dried)
- 100g baby leaf spinach
- 1 tbsp miniature capers, rinsed (optional)
- zest and juice of ½ lemon
Step by step
- Add the linguine to a large pan of boiling salted water and cook for 10-12 minutes or until al dente.
- Put a medium nonstick frying pan on the hob to preheat. Pat the scallops dry with kitchen paper then toss with ½ tablespoon of the oil. Add the scallops to the pan and fry for 2 minutes over a high heat until cooked through and tinged golden. Season lightly and remove to a plate.
- Add ½ tablespoon of oil to the same pan, along with the garlic and chilli; cook just until fragrant. Stir in the frozen peas, mint and about 100ml of boiling water from the pasta pan. Cook for 2-3 minutes until the liquid has evaporated, shaking the pan. Roughly crush the peas with a veg masher and season.
- Reserve a cup of the starchy pasta cooking water. Put the spinach leaves in a colander then tip in the linguine to drain – the hot water will wilt the spinach. Tip the linguine and spinach back into the pan and add ½ tablespoon of olive oil, the capers (if using), lemon zest and juice, plus the scallops and plenty of freshly ground black pepper. Toss to combine, adding about 4 tablespoons of the starchy pasta water to help bring everything together and coat the pasta.
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Use tongs to divide the linguine between 2 warmed bowls, leaving a few scallops in the pan. Spoon the crushed peas on top of the pasta, then tip the rest of the scallops on top. Eat immediately.TipMild sweet scallops are great for a speedy dinner. They're low in fat but rich in protein, vitamin B12 and zinc, which is important for a healthy immune system.
