Angel Hair Pasta with Seared Scallops, Lemon and Chilli

NZ Woman's Weekly 14/3/2009

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Ratings: 4.5 / 5 FROM 2

The combination of seafood, lemon and chilli is always a winner and this simple pasta dish is complemented by the inclusion of peppery rocket.

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300 g	Angel hair pasta, vermielli or saghettini
2 tbsp	Olive oil
18	Scallops
1	Red chilli, finely diced with seeds removed
2	Lemons
1 cup	Rocket, leaves
⅓ to taste	Salt & freshly ground pepper

Cook pasta in plenty of boiling, salted water for five to eight minutes or according to packet instructions until just tender to the bite. Drain well.
At the same time, heat a frying pan, add oil, then sear scallops for 1 minute on each side until golden brown. Add chilli (diced with seeds removed), zest of one lemon and juice of two, and rocket leaves to the pan and toss briefly to warm through.
Add hot drained pasta to the scallops, season with salt and pepper, toss well and serve in pasta bowls.