🍝 Creamy Lemon Garlic Linguine with Seared Scallops

Silky linguine tossed in a lemon-garlic cream sauce with parmesan and fresh herbs, topped with perfectly seared golden scallops. Elegant, bright, buttery — and ready in under 30 minutes.

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Ingredients (serves 2):

For the scallops:
• 6 large sea scallops, side muscle removed
• Salt & pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the pasta & sauce:
• 6 oz (170g) linguine or spaghetti
• 1 tbsp butter
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• ½ cup (120ml) heavy cream
• ¼ cup (25g) grated parmesan cheese
• Salt & pepper to taste
• 1 tbsp chopped fresh parsley

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Instructions:
1. Cook the pasta: Bring salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain.
2. Make the sauce: In a skillet, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in lemon zest, juice, and cream. Simmer 2–3 minutes. Add parmesan, stir until melted. Season with salt and pepper.
3. Finish the pasta: Add cooked linguine to the sauce. Toss well, adding reserved pasta water to loosen if needed. Keep warm.
4. Sear the scallops: Pat scallops very dry. Season with salt and pepper. Heat oil in a nonstick pan over high heat. Add scallops and sear 2 minutes per side without moving, until golden crust forms. Add butter and baste for 30 seconds.
5. Assemble: Plate the creamy pasta. Top with seared scallops and a sprinkle of parsley.

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