Linguine with scallops

INGREDIENTS
400g (14oz) dried linguine
salt and freshly ground black pepper
juice of 1 lime
5 tbsp olive oil, plus extra for brushing
1 red chilli, finely chopped
2 tbsp chopped coriander
12 king scallops

METHOD
Cook the linguine in boiling, salted water for 8 minutes, or until cooked but still firm to the bite. Drain and keep warm.
While the pasta is cooking, make the dressing: whisk the lime juice with 5 tbsp olive oil. Stir in the chopped chilli and half the chopped coriander. Season with salt and pepper to taste. Toss the dressing with the drained linguine, set aside, and keep warm.
Heat a large griddle pan or large, heavy frying pan over a high heat. Brush the scallops with olive oil, place in the pan and sear for 3 minutes, turning once. Do not overcook or the scallops will be tough.
Divide the linguine between 4 serving plates and arrange the scallops on top. Serve immediately, with the remaining coriander sprinkled on top.