Scallop Linguine

Steps

1. 1

   Cook the linguine in well-salted water. Save 1 cup of the pasta water before you drain it.

2. 2

   While the pasta cooks, heat 1 tablespoon of oil in a large skillet over high heat. Sear the scallops in one layer for about 1 minute, toss, and cook 30 seconds more. Move them to a plate. They'll finish cooking in the sauce.

3. 3

   Lower the heat to medium. Add the rest of the oil, the butter, garlic and tomatoes. Cook until the tomatoes start to soften, about 3 minutes.

4. 4

   Add the wine and lemon zest. Simmer 2 minutes.

5. 5

   Add the drained pasta and a splash of pasta water. Toss until glossy.

6. 6

   Add the scallops and any juice from the plate. Toss over the heat for 1 minute, until the scallops are opaque all the way through.

7. 7

   Finish with lemon juice, herbs, salt and pepper.