Directions

1. Pat scallops dry and season with salt and pepper. Heat neutral oil in a skillet over medium-high heat. Once it begins to smoke, add scallops and sear for about one minute per side. Remove from the pan and set aside.
2. Cook linguine according to package directions for al dente. Reserve one cup of pasta water, then drain.
3. Add heavy cream, lemon zest and juice, grated garlic, and a few cracks of freshly cracked pepper to the skillet used to sear the scallops. Bring to a simmer over medium heat, then remove from the burner. Whisk in Clebby’s Avocado Oil and a 1/4 cup of pasta water. Toss in the cooked pasta. Add grated parmesan and finely chopped parsley, then toss again.
4. Once incorporated, begin adding the rest of the reserved pasta water to thin the sauce to the desired consistency.
5. Serve pasta among bowls and top with seared scallops. Garnish with freshly grated lemon zest and freshly cracked pepper.