Lemon Garlic Linguine with Scallops

Ingredients

• Linguine (8 ounces)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Scallops (1 pound, cleaned and patted dry)
• Lemon juice (1/4 cup, freshly squeezed)
• Lemon zest (1 tablespoon)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the scallops to the skillet in a single layer. Cook undisturbed for 2-3 minutes until golden brown. Flip the scallops and cook for another 2-3 minutes until cooked through. Remove the scallops from the skillet and set aside.
4. In the same skillet, add the lemon juice and zest, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
5. Add the cooked linguine to the skillet, tossing to coat in the lemon garlic sauce. If the pasta seems dry, add a splash of the reserved pasta water to achieve the desired consistency. Season with salt and pepper to taste.
6. Gently fold the cooked scallops back into the pasta, ensuring they are evenly distributed.
7. Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.