Ingredients:

  • 1 lb sea scallops, patted dry
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 oz linguine or spaghetti
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Parmesan cheese, for serving (optional)

Instructions:

  1. Boil a large pot of salted water and cook the linguine until al dente. Reserve 1 cup of pasta water and drain pasta.
  2. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden brown and opaque. Remove and cover.
  3. In the same skillet, melt butter over medium heat. Add minced garlic; sauté until fragrant (about 1 minute). Add lemon zest, juice, and red pepper flakes if using.
  4. Mix in heavy cream and gradually add reserved pasta water to achieve desired sauce consistency.
  5. Add drained pasta to the skillet; toss to coat in sauce. Return scallops to the pan; gently combine to heat through.
  6. Plate the pasta in bowls, top with scallops, sprinkle with parsley, and serve with grated Parmesan cheese.