Yield: 4 servings
1 lb sea scallops
1 1/2 tablespoons olive oil
5 tablespoons butter
2 cloves of garlic minced
2 tablespoon fresh lemon juice
1 tablespoon of fresh chopped Thyme
1 tablespoons of fresh chopped Rosemary
4 fresh basil leaves chopped
1/2 of heavy cream
1/4 of cup of shredded mozzarella cheese
8 oz of Linguine Pasta
Salt & pepper
Make sure your scallops are fully thawed and pat them dry. I lightly seasoned with Old bay seasoning. Boil your pasta and set aside.
Add olive oil and 2 tablespoon butter to a large saute pan over medium high heat. Make sure your pan is sizzling hot. Add scallops and sear for 1- 2 minutes on each side. They should have a golden crust/color on each side. Place scallops to the side
Add 3 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant; about 1 minute. Add lemon juice, cream, and cheese. Add Salt and pepper to taste. Stir and add scallops for 2 minutes.
Turn heat off, add pasta, and mix.
Happy Planning :),