Linguini With Parmesan Scallops

1. 1

   Boil and cook pasta al dente as per directions and keep warm. Reserve 1 cup of cooking water.

2. 2

   Cut scallops to all the same thickness and season with salt and pepper.

3. 3

   In a large skillet, warm olive oil on medium high heat. Add scallops to skillet. Let it brown sear and turn over to brown.

4. 4

   When the second side is browned, add butter and garlic. As the garlic softens, add the milk to the skillet. Add peas. Bring to a simmer for 1 minute. Add parmesan cheese. Simmer until cheese melts.

5. 5

   Toss in cooked pasta to the skillet. If sauce is too thick or not enough to coat pasta, add 1/4 cup at a time to skillet until well coated.

6. 6

   Top with more grated parmesan

* Per serving · 4 servings · Values may vary.

No additional tips available.