Ingredients

The following ingredients have 4 Servings
  • 8 ounces linguine
  • 2 tablespoons avocado oil
  • 1 pound large scallops
  • Salt and pepper (to taste)
  • 1 tablespoon butter
  • 2 garlic cloves (finely minced)
  • 1 pint cherry tomatoes (halved lengthwise)
  • Fresh chopped parsley (for serving)

Instruction

  • Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
  • Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
  • Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
  • Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
  • Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
  • Serve immediately with fresh parsley.