Lemon Linguine with Scallops

Makes 4-5 servings

Ingredients

1 package or 500g of linguine

1 cup of pasta water

About 3-4 tbs of olive oil

About 3-4 tbs of lemon-infused olive oil

1 package or roughly 20 scallops

Juice from half a lemon

3 cloves of garlic, minced

1 cup cup of grated Parmigiano-Reggiano cheese

Salt

Pepper

Chopped parsley (to garnish)

1. Cook the linguine according to the package, and reserve 1 cup of pasta water before draining the pasta. Set aside.

2. In a large pan over medium-high heat, pour in the oils and cook the scallops on both sides for about 8-10 minutes, or until browned. Remove from the pan and set aside.

3. Pour some oil into the same pan and saute the garlic. Add in the pasta, and then the pasta water. Turn the heat to low.

4. Add the cheese and lemon juice, and then toss with the pasta. Top with the scallops, parsley, salt and pepper.