Seared Scallops With Fresh Linguine And Romano Cheese

• 1 (9 ounce) package fresh linguine
• 6 tablespoons romano cheese, freshly grated and divided (about 1 1/2 ounces)
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 1 1/2 lbs sea scallops
• 4 lemon wedges

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combined pasta, reserved pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.
2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.
3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

fresh linguine, romano cheese, olive oil, fresh basil, black pepper, salt, scallops, lemon wedges

Taken from www.food.com/recipe/seared-scallops-with-fresh-linguine-and-romano-cheese-513157 (may not work)