Ingredients:

  • 1 lb large sea scallops, side muscle removed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 12 oz linguine pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup vegetable stock
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Use paper towels to pat the scallops extremely dry on all sides. Season the scallops with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper.
  2. Boil the linguine according to package instructions. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  3. Heat 2 tbsp olive oil in a stainless steel or cast-iron skillet over high heat until it just begins to smoke. Add scallops, ensuring they do not touch. Sear undisturbed for 2 minutes until a rich brown crust forms.
  4. Flip the scallops, add 2 tbsp unsalted butter to the pan, and baste the scallops for another 60-90 seconds until they reach an internal temperature of 145°F (63°C). Remove scallops to a plate immediately.
  5. Reduce the skillet heat to medium. Melt 3 tbsp unsalted butter and sauté 4 cloves of minced garlic for 1 minute until fragrant.
  6. Pour in 1/2 cup vegetable stock mixed with 1 tbsp lemon juice to deglaze the pan, scraping up the browned bits. Stir in 1 cup heavy cream and simmer for 3-4 minutes until the sauce thickens slightly.
  7. Stir 3/4 cup grated Parmesan cheese and 1 tsp lemon zest into the sauce until smooth.
  8. Toss in the cooked linguine, adding the reserved pasta water one tablespoon at a time until the sauce is glossy and cohesive. Fold in 1/4 cup chopped parsley.
  9. Divide the pasta into 4 bowls and top each serving with the seared scallops.