8oz of linguine 14 pieces of fresh sea scallops 3 generous tbsp of white miso 4 tbsp of unsalted butter 1/4 cup of white wine (optional) 2 cloves of garlic minced Half a large shallot minced Half lemon zest and juice Parmigiano reggiano

Pot of water with salt to a boil, my pasta takes 10 min, I cook for 9 min. At the same time I'll put a pan on low medium heat, use the butter and sweat out the shallot and then cook garlic, throw in the white wine and cook that off and add lemon zest.

Season scallops with salt and pepper. Separate pan on high heat with small amount veg oil, once hot cook scallops for 3-4 min each side, using a couple tbsp of butter at the end to baste scallops. Then put aside and assemble dish.

Back to butter sauce, shallots and garlic should be cooked down, turn off the heat and add the miso, stir often to not let miso burn. Take about 1/4 cup of pasta water and add it to sauce. Once pasta is ready toss right in the sauce and blend well to coat all pasta, add a little fresh grated parmigiano reggiano to taste. Season to taste, add more lemon juice if necessary.

Lots of flavor from miso butter and lemon hits well with scallops.

It reminds me of the worms from Tremors

I eat them raw freshly shucked from the sea when I work commercial fishing, so freaking good.

Deep sea scallops are expensive af and I'm lucky.

They have hundreds of pretty blue eyes and edible.

Sill an overpriced POS

I literally said the same thing in my head.

Yeah, those squiggly wormlike things

The OG