1 – 1.5 lb Patagonian scallops, thawed
2 tbsp Butter
2 tbsp Olive oil
3-4 cloves Fresh minced garlic
1/2 Fresh squeezed lemon
1/4 cup White wine
to taste Salt
2 tbsp Finely chopped parsley
1 lb Linguine
Prepare linguine according to package directions.
Rinse scallops and pat dry.
Melt half of the butter with half of the olive oil in a large, heavy skillet. Sauté half of the minced garlic until transparent.
Add half of the scallops and sauté over medium high heat until cooked (approximately 2 minutes). Repeat last 3 steps with second batch of scallops. *Alternatively, if your pan is large enough, cook scallops in one batch.
Add first batch of cooked scallops back into skillet. Add lemon juice, wine and salt. Simmer for 1 minute.
Pour over linguine and add chopped parsley and enjoy!
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