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1
Fill a 5-quart stock with water, season with salt and bring to a boil over high heat.
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2
Add the linguine and cook 8-10 minutes or according to package instructions for al dente.
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3
Remove from heat and strain through a colander.
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4
Set aside.
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5
While your water is coming to a boil and your pasta is cooking, melt 1 tablespoon of butter over medium heat in a small skillet.
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6
Add the scallops and season with salt and pepper.
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7
You may see a bit of water being released from the scallops.
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8
This is OK. Cook for about 6-8 minutes until cooked through, but not over done.
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9
Remove from heat and set aside.
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10
At the same time, prepare your brown butter sauce.
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11
Melt 8 tablespoons of butter over medium-low heat in a 2 inch deep saute pan and season with a dash of salt.
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12
Once melted, add in the sprigs of sage, whole.
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13
Stir to coat the sage with the butter and cook for about 4-5 minutes.
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14
Add the thyme, rosemary and nutmeg.
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15
At this point your butter should begin to darken and brown.
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16
It is finished when a nutty aroma fills the air.
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17
Be careful, the butter can go from brown to burnt in a matter of seconds.
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18
Remove from heat and remove the sage sprigs.
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19
Stir in the heavy cream.
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20
The mixture will continue to cook slightly.
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21
Add the scallops into the sauce to coat, then add the pasta.
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22
Toss lightly and then mix with the Parmesan Reggiano cheese, saving about a teaspoon of cheese for garnish.
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23
Serve hot and enjoy!
