Garlic Butter Scallops with Basil Heirloom Tomato Linguine

1: Cook linguine according to package, reserving 1/3 cup pasta water before draining.

2: Pat each side of the scallops dry with a paper towel.

3: Dust each side of the scallops with flour, salt, and pepper.

4: In a nonstick pan over medium-high heat, melt 4 tablespoons of butter.

5: Sear scallops for 3-4 minutes on each side until golden brown, flipping only once.

6: When 1 minute is left of cooking the scallops, add half of the minced garlic (2 cloves).

7: Remove scallops once cooked through and set aside.

8: To the same pan, add another tablespoon of butter, whole cherry heirloom tomatoes, and remaining garlic. Cook for 4-6 minutes over medium heat until the tomatoes are barely bursting.

9: Pour in 1/2 cup of white wine and let it reduce for a minute.

10: Pour in 1.5 cups of heavy cream, 1/3 cup of parmesan cheese, 1/2 teaspoon chili pepper flakes, and the zest and juice of one lemon into the pan.

11: Let the sauce thicken over medium-low heat for 3 minutes.

12: Add al dente pasta to the sauce and tomatoes, then toss to coat.

13: Pour in 1/3 cup of pasta water to thicken the sauce.

14: Add chopped basil and stir to combine.

15: Allow the dish to sit for a minute for it to thicken further and then serve alongside the scallops.