INGREDIENTS
FOR THE PESTO
150g wild garlic leaves
(this is seasonal, but you can buy dried garlic leaves online)
50g Parmesan
1 garlic clove
finely chopped
½ lemon zested, plus a few
squeezes of juice
50g pine nuts toasted
150ml olive oil

METHOD
Rinse and roughly chop the wild garlic leaves.
Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. 
Season, and with the processor running, slowly add the oil.
Taste, season and add a few squeezes of lemon juice.

FOR THE PASTA
200g of spaghetti
150g Patagonian scallops
2tsp of unsalted butter
Grated Parmesan cheese
To serve: spinach leaves, balsamic gel

METHOD
Bring a pan of salted water to a boil, and cook the pasta as per pack instructions.
When cooked, drain the pasta, retaining the water.
In a deep pan, over a medium heat, melt the butter.
Add the scallops and cook for 2-3 minutes on each side, the scallops should feel soft and spongy.
Next, remove the scallops from the pan and set aside.
Keep the pan on low heat, and add the pasta and 2-3 tablespoons of pesto.
Stir in the pesto, and add a little pasta water to loosen the pasta.
Allow the pasta to warm through, then add the scallops.
Cover the pan for a few minutes, season to taste.
Serve in deep bowls and top with Parmesan, serve with a spinach salad.