Creamy, lemon & garlic linguine with grilled scallops

Scrambling for a Valentine’s dinner idea? This meal is ready in under 15 minutes, and feels so fancy, you’d think you were dining on the Italian coast. I know scallops can seem intimidating to cook, but they are so easy that you’ll wish you had tried making them at home sooner. Grab your ingredients, and your grill, and let’s get cooking! I’m using my George Foreman Medium Fit Grill for this recipe.

Ingredients: (serves 2)
400-600g fresh scallops
150ml cream
30g butter
1 tsp garlic granules
1 lemon, juiced
½ cup parmesan cheese, grated
3 tbsp pasta water (from your pasta)
2 tbsp olive oil (or cooking oil of choice)
1 pinch of salt and pepper
+ linguine for 2 people

How to:
In a saucepan, add your butter and simmer until bubbling, then add 100ml cream, lemon juice and garlic granules and stir until well combined. Leave to simmer for a couple of minutes and then add in your parmesan cheese. Mix until completely combined and lower the heat as much as possible. Cook your pasta al dente according to instructions on your packaging and strain, reserving a few tbsp pasta water for the sauce. 5 minutes before your pasta is ready, clean your scallops (remove side muscle with scissors and any other excess), rinse and pat as dry as possible. Sprinkle them with salt and pepper. Heat your grill. Brush or spray oil gently onto the grill and make sure it’s very hot. Carefully place your scallops on the grill and cook for 1½ to 2 minutes on one side. Add your drained pasta to the saucepan with your sauce and add the rest of your cream (50ml) and reserved pasta water. Stir to make sure the pasta is saucy! Then flip over the scallops to cook for another minute and a half on the other side. The scallops should start to be slightly golden and your pasta and sauce hot and ready to serve at the same time. Serve your pasta in sauce first with scallops generously plated on top. You can add extra parmesan or pepper on top!

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