7 oz fresh pasta
2 oz butter
1 tbsp oil
2 tsp lemon zest
2 tbsp lemon preserved lemon, minced
1 lb scallops
1/2 c parsley, minced
Bring a pot of salted water to a boil. Cook pasta al dente.
Melt butter and oil in a 12 inch skillet over medium heat. Add zest, preserved lemons and cook until soft. Add scallops and cook 1 min per side. Toss with Pasta. Stir in parsley.