Bay Scallops And Linguini

• 1 - 1 1/2lb. small bay scallops
• 2 Tbs. butter
• 2 Tbs. olive oil
• 3-4 cloves fresh minced garlic
• 1/2 fresh squeezed lemon
• 1/4 cup white wine
• Salt to taste
• 2 Tbs. finely chopped parsley
• 1 lb. linguini (I prefer flat vs. round)

1. _ Prepare linguini according to package directions
2. _ Rinse scallops and pat dry
3. _ Melt half of the butter with half of the olive oil in a large, heavy skillet
4. _ Saute half of the minced garlic until transparent (not brown)
5. _ Add half of the scallops and saute over medium high heat until cooked (appx 2 min.)
6. _ Repeat last 3 steps with second batch of scallops
7. _ Add first batch of cooked scallops back into skillet
8. _ Add lemon juice, wine and salt
9. _ Simmer for appx 1 minute
10. _ Pour over linguini and add chopped parsley
11. _

bay scallops, butter, olive oil, garlic, fresh squeezed lemon, white wine, salt, parsley

Taken from www.epicurious.com/recipes/member/views/bay-scallops-and-linguini-50037337 (may not work)