Garlic Scallop & Chilli Pasta

Flour for dusting
Salt
Black Pepper, freshly ground
2 tbsp Butter
2 tbsp Olive Oil
400g Spaghetti
24 Scallops
2 Cloves Garlic, finely chopped
1 large Red Chilli, seeds removed, finely chopped
1 Lemon, finely grated zest and juice
Rocket leaves for serving
½ c Grated Parmesan

Cook the pasta in plenty of boiling salted water until al dente. Drain well.
Pat the scallops dry with a paper towel and dust them with flour. Season with salt & pepper.
Heat the oil and butter in a frying pan and cook the scallops quickly on both sides.
Remove the scallops from the pan and cover them with tin foil to keep warm.
Add the garlic, chilli and lemon zest to the pan and cook for several minutes until the garlic starts to turn golden.
Add the lemon juice.
Toss the garlic mixture through the pasta and add half the parmesan.
Quickly toss through the scallops and serve immediately with the remaining parmesan on a bed of rocket.