Linguine Fini in Butter Sauce with Bay Scallops and Herbs - CookingHub

Ingredients

• 4 serving of linguine fini (store-bought or recipe here , or other kinds of pasta)
• ¼ cup of frying oil (any kind) (adjust if needed)
• ½ cup of herbs of your choice - fresh and finely chopped (*)
• 10 cloves of garlic - peeled and sliced
• 1 stick of unsalted butter - cut into large pieces (¼ LB)
• ¾ TSP of salt
• ½ TSP of pepper - ideally freshly ground
• 1 LB of bay scallops - fresh (or defrosted frozen)
• 1 cup of parmesan cheese - grated
• Juice from 1 lemon
• parmesan cheese - grated (or parmesan shavings)
• salt
• pepper - ideally freshly ground
• herbs of your choice - finely chopped
• 1x Measuring Cups
• 1x Measuring Spoons
• 1x Chef’s knife
• 1x Cutting Board
• 1x Colander
• 2x Medium Mixing Bowl (3 – 4 QT)
• 1x Lemon Squeezer (optional)
• 1x Large Pot (8 QT or more)
• 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)
• 1x Tongs (preferably with silicone tips)
• 1x Small Hand Grater or Garlic Press