Ingredients
1 pound scallops, rinsed and tough muscle removed
1 garlic clove, minced
2 Tbs Olive Oil
2 Tbs butter
3/4 cup milk
1/4 c parmesan cheese
3/4 lb linguine
1 cup frozen peas, optional
Parmesan cheese, grated
Preparation
Boil and cook pasta al dente as per directions and keep warm. Reserve 1 cup of cooking water.
Cut scallops to all the same thickness and season with salt and pepper. In a large skillet, warm olive oil on medium high heat. Add scallops to skillet. Let it brown sear and turn over to brown. When the second side is browned, add butter and garlic. As the garlic softens, add the milk to the skillet. Add peas. Bring to a simmer for 1 minute. Add parmesan cheese. Simmer until cheese melts.
Toss in cooked pasta to the skillet. If sauce is too thick or not enough to coat pasta, add 1/4 cup at a time to skillet until well coated.
Top with more grated parmesan
