SEARED SCALLOPS WITH SUMMER VEGETABLES | PASTA

Ingredients

• 8 to 10, dry-packed, U10-12, scallops
• 2 TBLS butter
• 1 zucchini, sliced and halved
• 2 small yellow squash, sliced and halved
• 1 C snow peas
• 3 garlic cloves, sliced thin
• 1/2 to 3/4 C cherry tomatoes
• light olive oil
• kosher salt and pepper
• dash of crushed red pepper (optional)
• juice of 1/2 lemon
• 12 oz linguine
• 2 TBLS fresh basil, chiffonade