Ingredients:
8 ounces linguine
2 tablespoons avocado oil
1 pound large scallops
Salt and pepper to taste
1 tablespoon butter
2 garlic cloves finely minced
1 pint cherry tomatoes halved lengthwise
Fresh chopped parsley for serving

Directions:

  • Cook pasta in a large pot of heavily salted water until al dente.
  • Reserve 1 cup pasta water and drain.
  • Heat avocado oil in a large non-stick skillet over medium heat.
  • Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan.
  • Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
  • Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes.
  • Transfer to a bowl, cover and set aside.
  • Add the garlic and cherry tomatoes to the pan along with 1/4 cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
  • Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired.
  • Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
  • Serve immediately with fresh parsley.