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Linguine with Sautéed Scallops and Peas

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Linguini with Sautéed Scallops and Peas

Ingredients


Directions

  1. Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
  2. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
  3. While the pasta is cooking, season the scallops. In a large skillet, heat oil over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.

 

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