Bay Scallop Pasta

Ingredients

• 12 oz linguine
• 1½ lb bay scallops
• 3 tbsp olive oil
• 4 clove garlic
• ½ cup dry white wine
• 1 lemon
• ¼ cup fresh parsley
• ½ tsp red pepper flakes (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup Parmesan cheese (optional)

Steps

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.
2. While pasta cooks, pat scallops dry with paper towels. Mince garlic and chop parsley.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
4. Add scallops to the skillet in a single layer and sear for 1-2 minutes per side until lightly golden and opaque. Do not overcrowd the pan; cook in batches if necessary.
5. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
6. Drain pasta, reserving 1/2 cup of pasta water. Add pasta to the skillet with the scallops. Toss with fresh parsley, salt, and black pepper.
7. Add a splash of reserved pasta water if needed to create a light sauce and help the pasta cling to the scallops.
8. Serve immediately, garnished with grated Parmesan cheese if desired.