LemonGarlic Scallops Pasta Restaurant Quality at Home

Ingredients

• 1 pound (450g) Sea Scallops, patted very dry
• 1 tablespoon (15ml) Olive Oil
• 1 tablespoon (14g) Unsalted Butter
• 1/4 teaspoon (1.5g) Sea Salt, or to taste
• 1/4 teaspoon (1.5g) Black Pepper, freshly ground, or to taste
• Pinch of Red Pepper Flakes (optional)
• 8 ounces (225g) Linguine or Spaghetti
• 2 tablespoons (30ml) Olive Oil
• 3 cloves Garlic, minced
• 1/4 cup (60ml) Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup (60ml) Fresh Lemon Juice
• 1/4 cup (60ml) Heavy Cream (optional, for extra richness)
• 1/4 cup (25g) Fresh Parsley, chopped
• 1/4 cup (25g) Parmesan Cheese, grated, plus more for serving
• Salt and Pepper to taste
• 1 Tablespoon (15 ml) of pasta water