The result: a silky, slightly sticky thick sauce flavoured with garlic, red pepper flakes, much like the classic aglio e olio.I didn’t use any cheese in this recipe and I found that I didn’t miss it at all.With a high collar and zipper detail, it’s also got hulking great pockets for you to shove everything in.
Buy now This season’s line-up is brilliantly diverse, so this winter’s coat edit comes with a caveat: you may find yourself wishing for extreme cold just so you can pile them on all at once.Fortunately, there’s something out there to suit every style this winter.Puffas, parkas, trenches, right through to sharply tailored numbers, as well as no-fuss longline woolly warmers – all of which make the perfect winter counterpart to your spring wardrobe’s lightweight duster coat. And what do you need to know about this season’s best winter coats? Team Marie Claire has trawled both the in-store rails and online outlets to hand pick you the best cover-ups for all tastes and budgets.Don’t forget the squeeze of lemon at the end – it adds just the right amount of brightness and acid to go with the scallops. And to encourage you even more, I’m hosting a giveaway of the braiser I used to make it! Pat the scallops dry and season all sides generously with salt and pepper. Remove the cover and simmer to reduce the sauce, stirring occasionally, about 5 minutes.Heat up a small amount of olive oil over medium high heat and cook the scallops until golden brown on both sides, 1-2 minutes per side. Add the remaining olive oil to the pan and turn the heat to medium. Remove from the heat and stir in the scallops, defrosted peas, lemon juice, lemon zest, and flat leaf parsley.