RedHot® Scallop Scampi | McCormick For Chefs®

Ingredients

• Prep | Serves 4
• 12 each Scallops, U10, tags removed
• 4 tsps Franks RedHot ® Original Seasoning
• 4 tsps Extra Virgin Olive Oil
• 1/2 cup Butter
• 2 tbsps Garlic, slivered
• 1/4 cup Lemon Juice, fresh
• 2 tbsps Franks RedHot ® Original Cayenne Pepper Sauce
• 1 tsp McCormick Culinary ® Red Pepper, Crushed
• 1 tsp Salt
• 1 pound Linguine Pasta, cooked al dente
• 1 cup Pasta Water
• 1/2 cup Parsley, chopped
• 1/2 cup Parmigiano-Reggiano Cheese, freshly shredded