Creamy Scallop and Prawn Linguine with Lemon & Samphire

Indulge in the vibrant flavours of the Italian coast with our Creamy Scallop and Prawn Linguine with Lemon & Samphire. This beautifully balanced, quick-to-cook seafood dish, paired with linguine, brings together tender Patagonian scallops, succulent king prawns and the unmistakable freshness of samphire for herbaceous flavour.

Made with silky Napolina Linguine and finished with a bright lemon and herb drizzle, this dish is a celebration of simple, quality ingredients used well. Perfect for a special night in or an elegant dinner for two, Creamy Scallop and Prawn Linguine is a creamy, zesty bowl of luxury you can cook in just 30 minutes.

Method:

Heat the Napolina Olive Oil in a pan over a medium heat. Add the scallops and sear for around 1 minute, lightly browning each side. Remove from the pan and set aside.
Add the prawns to the same pan and cook until they turn pink and are just cooked through. Remove and place with the scallops.
Add the butter and garlic to the pan and cook gently for 1 minute. Pour in the white wine and let it bubble for another minute, then stir in the lemon zest and double cream until well combined.
Add the samphire to the sauce and cook for 1 minute. Tip in the cooked Napolina Linguine along with a splash of pasta water, then return the scallops and prawns to the pan. Fold everything together gently so the pasta is coated in the creamy lemon sauce.
In a small bowl, mix the lemon juice with the Napolina Roasted Garlic and Herb Oil. Divide the linguine between two bowls, drizzle over the lemon and olive oil mixture, finish with fresh parsley, and enjoy.