INGREDIENTS

• 1lb Mitch’s Catch Swimming Scallops

• 320-400 g linguine

• 3-5 garlic cloves, peeled and finely chopped

• 2-3 calabrian chilis or dried flakes (optional and amount depends on heat preference)

• 4-5 tbsp extra virgin olive oil

• 1-2 handfuls fresh parsley finely chopped

• The juice of 1 lemon

• Salt & pepper to taste

HOW TO

1. Boil water in a medium sized sauce pan. Add pasta and cook until al dente or following the instructions on the box (usually 1 minute less than what it says on the box!).

2. While it boils, heat half the olive oil in a frying pan or skillet. Add the garlic and calabrian chilis.

3. Once the garlic is fragrant, add the scallops to the pan*.

4. Add lemon juice cover for 3-4 minutes.

5. Remove lid and add parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.

6. When the pasta is cooked, drain it and add to the pan with the cooked scallops.

7. Mix everything together well top with more chopped parsley, salt, pepper & enjoy!

*Scallops can be cooked from frozen or thawed. If cooking from frozen the shells will be closed and you will know they are done once they have opened. If cooking thawed, cook scallops for 6-8 minutes.

*If a shell does not open after cooking, do not eat it!

*The scallops have already been cleaned – you may rinse again if you prefer!

These beautiful wild swimming scallops are washed & frozen at sea and glazed in saltwater by a husband and wife team on Vancouver Island, Joel and Melissa Collier – West Coast Wild Scallops. Try steaming or grilling and eating them directly out of the shell!