Linguini with Sautéed Scallops and Peas

Step 1

Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.

Step 2

Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.

Step 3

Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.

Step 4

Meanwhile while the pasta is cooking, season the scallops with salt and pepper.

Step 5

In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.

Step 6

Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this

Step 7

by viewing them from the side). Be careful not to overcook or they will become tough.

Step 8

Serve over pasta.