Linguini with Sea Scallops, Zucchini Blossoms and Orange

Ingredients (serves 6):

1. 500g / 17,6 Oz Marcell Formaggi Linguini
2. 25 Sea scallops
3. 10 Zucchini blossoms
4. 100g / 3,53 Oz Rocket salad
5. 1 Glass white wine
6. 1 tablespoon of poppy seed
7. Vegetable bouillon/stock to taste
8. Salt to taste
9. Black pepper to taste
10. Extra virgin olive oil

Instructions:

1. In a large sauté pan, heat extra virgin olive oil and stir the sea scallops until brown and fragrant. Then, simmer with white wine until reduced and sprinkle with black pepper.
   
   
2. Clean and chop the zucchini blossoms into thin slices.
   Squeeze the orange and reserve the juice.
   Transfer the zucchini blossoms and the orange juice to the pan adding a tablespoon of vegetable broth and salt.
   Toss gently until reduced.
   
   
3. Cook the linguini in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
   Once drained, place the pasta in the pan with the sea scallops and zucchini blossoms, adding some more vegetable broth, if necessary.
   
   
4. Serve the linguini  on a bed of rocket salad with poppy seed and grated orange peel.