Directions 8 steps | 40 Minutes
Prepare the linguine. Fill a large pot with water and add the salt. Bring the salted water to a boil and cook the linguine until al dente.
Drain the water and toss with the butter until evenly coated.
Prepare the scallop scampi. Season the scallops with salt and pepper. In a medium skillet over medium-high heat, drizzle the olive oil.
Sear the scallops in a skillet until golden brown, about 1-1½ minutes on the first side and then 15 seconds on the other side. Remove the scallops from the heat and transfer them to a plate.
Return the skillet over medium-high heat, add the butter, shallots and garlic. Cook until lightly toasted.
Stir in the red pepper flakes and white wine. Reduce until the alcohol has gently evaporated.
Add the lemon juice, Parmigiano Reggiano, linguine and parsley. Toss until well combined.
Place the scallops over the linguine and serve. Enjoy!