Scallop and Bacon Linguine
with Lemon, Baby Plum Tomato and Rocket Salad
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
1 tbsp
Olive Oil
½ tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 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 plums.
Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is 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.
While the bacon fries, combine the olive oil, sugar (see pantry for both amounts) and a squeeze of half of the lemon. Set aside.
Next, lower the heat to medium and add the garlic and fry, 30 secs more.
Stir through 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.
When hot, add the scallops and cook until golden and piping hot, 4 mins on both sides. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins, then stir through the linguine, the cheese and a squeeze of lemon juice.
Taste and season with more salt, pepper or a squeeze of lemon juice if needed. TIP: Add a splash of water if the sauce is looking a little thick.
Once your 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 are ready to serve, toss the rocket through the dressing with the baby plums.
Share your 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 grinding of black pepper.
Serve with your baby plum and rocket salad alongside.
Enjoy!
