Creamy Lemon Scallops Pasta An Italian Dream - Seafood Portal

Ingredients

• 1.5 lbs (680g) large sea scallops, patted dry
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) unsalted butter
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 lb (450g) linguine or fettuccine pasta
• 1/2 cup (120ml) dry white wine (such as Pinot Grigio)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
• 1/4 cup (15g) grated Parmesan cheese, plus more for serving
• 2 tablespoons (10g) chopped fresh parsley
• 2 tablespoons (10g) chopped fresh basil
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons reserved pasta water