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I’ve been craving seafood lately.  The 70 degree days remind me of summer and lazy days at the beach with dinners starring freshly caught seafood.  I can almost close my eyes and hear the waves crashing on the sand.
However when I open my eyes I realize that I live in Colorado and there isn’t really fresh seafood around.  Dan went away for a race and he left me with a few treats for the weekend.  One of those treats was some frozen scallops.

A really bad experience with rubbery scallops has scared Dan away from cooking them.  I figured that a weekend alone would give me the freedom to test out my scallop cooking chops.

The scallops were frozen and the hardest part of cooking them was the defrost process.  Once the scallops were defrosted I patted them dry with countless paper towels.  My one tip, take out the trash immediately. The next morning I was met with a very strong stale scallop smell emanating from the trash can and sink.

Now, onto the cooking.  I saw a lot of similar recipes for scallops and linguini so I kind of used them as a template and substituted with the ingredients I had on hand.  I will admit that I had a little beginners luck with the scallops.  I was not vigilant on the cooking time but everywhere I read said one to two minutes per side so I tried to stay within that time frame.  It turned out perfectly.  The scallops were soft and almost melted in my mouth, the garlic and olive oil perfectly seasoned the linguini.  This was definitely rich but so delicious.

Garlic Olive Oil Scallops and Linguini

4 scallops
1 serving of linguini
2 pats of butter(not Tablespoons maybe a total of 3/4 a Tablespoon!)
2 Tbsp Olive Oil
4 cloves of garlic (I love garlic, what can I say!)

Cook linguine according to the package instructions. Pour a glug of olive oil in a medium skillet heated over medium heat.  Add a pat of butter to the pan and let it melt.  Heat a small glug of olive oil for a minute and add three cloves of garlic chopped. Sauté for about 4 minutes until it is fragrant.  Take the skillet off of the heat.  Once the linguini is done cooking drain the water and add the linguini to the garlic and olive oil mixture.

In a separate skillet melt the other pat of butter over medium high heat, add a small glug of olive oil.  Make sure the scallops are as dry as possible and add them to the skillet with 1-2 inches of space between each of them.  Cook until they are opaque about 1-2 minutes per side.  Place the linguini and the scallops on a plate and enjoy!

Serves 1