Creamy Lemon Garlic Scallop Linguine with Dill | Chopped

Ingredients

• 12 ounces linguine
• 1 1/4 pounds sea scallops, patted dry
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 lemon, zested and juiced
• 3 tablespoons fresh dill, chopped, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup reserved pasta water