Lemony Brown Butter Linguine with Scallops

Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.

Add some oil to a frying pan over medium-high heat. Pat scallops dry and add to the pan. Fry until golden brown, approx. 4 min. Flip and add some butter. Once scallops are cooked through, remove from the pan.

In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.

In a large pot of salted, boiling water, cook linguine just shy of package instructions. Transfer directly to brown butter and toss to combine. Add lemon juice, a splash of pasta water, and season with salt and pepper.