Scallop Parmesan Linguine in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1-2 minutes less than the package instructions for a firm al dente texture. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
2. Pat the scallops completely dry with paper towels and season with salt and pepper.
3. Heat oil in a 12-inch cast iron skillet over high heat until it just begins to smoke. Place scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a mahogany crust forms.
4. Flip the scallops, add butter to the pan, and sear for another 60-90 seconds while basting with the melted butter. Remove scallops immediately to a plate.
5. Reduce skillet heat to medium. Sauté the minced garlic for 30 seconds until fragrant.
6. Pour in the white wine and reduce the liquid by half. Stir in the heavy cream and bring to a gentle simmer.
7. Remove the pan from heat or lower to a simmer and stir in the grated Parmigiano Reggiano until melted and smooth. Stir in the lemon juice.
8. Toss the cooked linguine into the sauce, adding reserved pasta water as needed to reach a velvety consistency. Garnish with chopped parsley and top with the seared scallops.