PASTA WITH SCALLOPS AND LEMON BUTTER

220 g fresh pasta
60 g butter
1 tablespoon oil
2 teaspoons shredded lemon zest
Cracked black pepper
10 scallops
1 cup chervil sprigs

Place pasta into a saucepan of boiling water and cook for 4-5 minutes or until al dente.

While pasta is cooking, melt the butter and oil in a frying pan over medium heat. Add lemon rind and pepper and cook for 1 minute or until rind is soft. Add the scallops to the pan and cook for 20-30 seconds on each side or until sealed.