Cook your linguini in lots of boiling, salted water. Drain and set aside. Melt the butter and olive oil in a heavy-based saucepan. Add the Seafood Rub (or Hooked Grinder), lemon zest and chilli and cook for one minute until fragrant. Pour into a bowl and set aside. Heat the same pan, season the scallops with salt and pepper and sear over a high heat for 30 seconds on each side, until golden and caramelized. Add the butter mixture, linguini and parsley, toss well to coat, check the seasoning and serve.
Serves: 2
Tip: This recipe is also delicious with prawns or crayfish tails.
Wine suggestions
Backsberg John Martin Sauvignon Blanc - I’m not a fan of the steely/flinty/grassy style of sauvignon blanc, but I love all the tropical fruit flavours in this one. Still, it has enough backbone to complement the food without overwhelming it.
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