Venetian Scallop Linguine with Sour Cream & Herbs

Bring a large pot of salted water to a boil. Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives.

Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, pat scallops dry with paper towel; season generously all over with salt and pepper. Heat olive oil in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season. Cook until tomatoes begin to burst, 2-3 minutes (see tip). Add garlic; cook until fragrant, 1 minute. Reduce heat to medium and add sour cream, lemon zest, ¹⁄₄ cup reserved pasta cooking water, and lemon juice (to taste). Simmer until slightly thickened, 2-3 minutes.

Tip! If tomatoes haven’t burst, gently press them with a spatula to help them along.

Stir drained pasta and half the parmesan (save the rest for garnish) into pan with sauce. Add scallops along with any resting juices, and half the chives and chopped parsley. Toss until pasta is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Check seasoning and adjust with salt and pepper.

Divide pasta between bowls and top with remaining parmesan, chives and chopped parsley. Serve with remaining lemon wedges on the side.

Bring a large pot of salted water to a boil. Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives.

Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, pat scallops dry with paper towel; season generously all over with salt and pepper. Heat olive oil in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season. Cook until tomatoes begin to burst, 2-3 minutes (see tip). Add garlic; cook until fragrant, 1 minute. Reduce heat to medium and add sour cream, lemon zest, ¹⁄₄ cup reserved pasta cooking water, and lemon juice (to taste). Simmer until slightly thickened, 2-3 minutes.

Tip! If tomatoes haven’t burst, gently press them with a spatula to help them along.

Stir drained pasta and half the parmesan (save the rest for garnish) into pan with sauce. Add scallops along with any resting juices, and half the chives and chopped parsley. Toss until pasta is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Check seasoning and adjust with salt and pepper.

Divide pasta between bowls and top with remaining parmesan, chives and chopped parsley. Serve with remaining lemon wedges on the side.