Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 12 large Scallops, patted dry
- 1 tbsp Butter
- 3 cloves Garlic, thinly sliced
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 1/4 cup Fresh Parsley
- 1/2 Lemon, juice
- 1 lb Anna Linguine
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Cook pasta in boiling water until al dente, then drain, reserving ½ cup of pasta water. Set aside. Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and black pepper, then sear for 2 minutes per side until golden brown. Add butter, then remove the scallops and set them aside. Reduce heat to medium and sauté garlic until fragrant. Stir in cherry tomatoes and cook for about 3 minutes until softened. Add cooked pasta, reserved pasta water, and parsley, tossing to coat. Return the scallops to the skillet and finish with fresh lemon juice. Serves 2.
