Scallops and Linguini in Lemon Butter Sauce

INGREDIENTS (2 generous portions aka enough for toddler, too)

  • 0.5 lb dry packed scallops
  • 4-5 cloves garlic, minced
  • 1 small onion, sliced
  • 0.5 lb linguini
  • 0.5 lb zucchini spirals
  • zest from 1 lemon
  • 2 tsp lemon juice
  • 2 tsp butter
  • handful of fresh parsley, chopped, or 1-2 tsp dried
  • 1/4+ cup of grated parmesan cheese
  • olive oil
  • salt and pepper


  1. Cook pasta per package instructions. Drain, toss with 1-2 tsp olive oil, set aside.
  2. In large skillet, saute onions until just soft. 3-5 min. Salt. Add garlic. saute 1 min until fragrant.
  3. Add zucchini noodles and 1 tsp of butter. Saute until just softened. Salt to taste. Mix parsley. Continue to saute until slightly browned. Turn off heat. Mix in pasta, lemon zest, lemon juice, cheese. Stir and mix well. Salt if needed. Add more cheese if you like. Can’t go wrong with more cheese.
  4. Heat cast iron skillet over medium high heat. Pat scallops dry. Salt both sides generously and add black pepper to your preference. Add high smoke point oil to skillet (NOT butter or olive oil. Your smoke detector will go off.). Place scallops in skillet with a good 1 inch gap between each to avoid crowding. Once bottom is browned, (3-5min), flip and sear other side. When pressing down on scallop, it should be bouncy, nOT firm. Add 1 tsp butter and a squeeze of lemon juice. Swirl it around the bottom of the pan. Remove and serve ontop of pasta


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