Scallops Marinara With Spinach Linguine - cooking recipe

Ingredients

sea salt
1 lb spinach linguine
extra-virgin olive oil
1 lb sea scallops
6 garlic cloves, thinly sliced
1 (28 ounce) can tomato sauce
3/4 teaspoon red pepper flakes
3 tablespoons fresh basil leaves, torn by hand
2 tablespoons fresh Italian parsley, chopped
1/2 fresh lemon, juiced
fresh ground black pepper

Preparation

Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.