Ingredients

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)

Preparation

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

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