Linguine with Scallops and Lemon Sauce

Ingredients

• Linguine (8 ounces)
• Scallops (1 pound, fresh or thawed)
• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Lemon juice (1/4 cup, freshly squeezed)
• Lemon zest (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Grated Parmesan cheese (1/2 cup, for serving)

Instructions

1. Cook the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the scallops in a single layer—avoid overcrowding. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
4. Pour in the lemon juice and add the lemon zest. Season with salt and pepper, then bring to a gentle simmer, allowing the flavors to meld for about 2 minutes.
5. Add the cooked linguine to the skillet, tossing to coat in the lemon sauce. If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
6. Return the scallops to the skillet and gently toss to combine with the pasta and sauce.
7. Serve immediately, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese.