Lemon linguine with scallops

Ingredients for 4 servings:

• 20 scallop(s), shelled, without roe
• 40 g pine nuts
• 4 lemons, untreated
• 1 tsp salt
• 2 garlic cloves
• 7 tbsp olive oil
• 50 ml vegetable stock
• 10 leaves basil, large
• 300 g pasta (linguine)
• Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Rinse the mussels in cold water and pat dry. Roast the pine nuts without fat until golden brown. Wash the lemons in hot water. Thinly grate the zest from two lemons and squeeze out 3 tablespoons of juice. Mix 1/4 of the zest with 1 tablespoon of salt. Finely chop the garlic cloves and mix with 4 tablespoons of oil, vegetable stock, salt, pepper, and the remaining lemon zest and juice. Cook the pasta in salted water according to the package instructions. Chop the basil. Season the mussels with pepper and fry in the remaining oil for about 2 minutes on each side. Sprinkle with lemon salt. Drain the pasta and toss with the lemon-oil mixture. Serve the pasta with the mussels, pine nuts, and basil. Halve the remaining lemons and serve.