𝗚𝗔𝗥𝗟𝗜𝗖 𝗕𝗨𝗧𝗧𝗘𝗥 𝗦𝗖𝗔𝗟𝗟𝗢𝗣𝗦 𝗪𝗜𝗧𝗛 𝗟𝗜𝗡𝗚𝗨𝗜𝗡𝗘 🧄🧈🍝

Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Prepare the Scallops: While the pasta is cooking, season the scallops on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the skillet and set aside.

Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Add the garlic and red pepper flakes, and cook for 1-2 minutes until fragrant. Pour in the white wine, scraping any brown bits from the bottom of the skillet, and let it simmer for 2-3 minutes until reduced slightly.

Combine with Linguine: Add the cooked linguine to the skillet, along with the remaining 2 tablespoons of butter. Toss the pasta in the sauce, adding some reserved pasta water as needed to reach your desired consistency.

Add Scallops and Finish: Return the scallops to the skillet, stirring gently to coat them in the sauce. Stir in the fresh parsley and lemon zest, then season with additional salt and pepper to taste.

Serve: Plate the linguine with scallops and garnish with extra parsley and lemon wedges for a fresh, zesty finish.