SCALLOPS WITH CREME FRAICHE AND DILL

QUICK COOK 

SERVES 4

1 lb (500g) dried pasta
1/2 stick (60g) butter
6 scallions, finely sliced
8 sea scallops, cut into quarters
3 tbsp creme fraiche
2 tbsp chopped fresh dill
salt, black pepper

Cook pasta in a large pot ot boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a skillet over medium heat. Add scallions and cook, stirring frequently, until soft, 3 minutes. Add scallops and cook, stirring constantly, until just turning opaque, 1-2 minutes. Add creme fraiche and dill. Continue cooking until heated through, 1 minute. Drain pasta, reserving 1/2 cup pasta water. Add pasta to hot sauce. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately.

WHICH PASTA?

Thin to medium ribbons - linguine. tagliolini, fettuccine, tagliatelle.