“This quick main course is from Sarah Whitaker’s book ‘Twelve Days of Christmas’, and just as tasty as it is fast. Sarah is from Hampshire and demonstrates for Aga throughout the UK in Aga Shops, private houses and her own kitchen.”

Ingredients
Serves 4

•    450g (1lb) scallops
•    350g (12 oz) linguine pasta

Sauce:

•    1 lemon
•    Good handful of parsley
•    Good handful of mint
•    Good handful of chives
•    2 cloves of garlic, peeled
•    2 tbsp cider vinegar
•    5 tbsp olive oil
•    1 tbsp capers
•    6 pitted black olives
•    Salt and black pepper


Method

Remove the corals from the scallops and cut each one into half width-ways. Cook the pasta according to the packet instructions.

Meanwhile make the sauce by grating the rind of the lemon into a food processor and squeeze in the juice. Add the remaining ingredients and whiz until chopped and mixed, but not to a purée.

2, 3 and 4 oven Aga: Put a piece of Bake-O-Glide on the simmering plate and cook the scallops for 2-3 minutes each side until lightly browned and just cooked through.

Remove from the heat, tip into a bowl and pour on the sauce dressing, stirring to coat the scallops.

Pile the drained pasta onto serving plates and serve topped with the scallops.

Conventional cooking: Cook the scallops in a shallow frying pan on the hob.

Aga Food Editor’s Note: The corals can be reserved and used chopped up in this recipe or try combined with scrambled eggs.