Lemon Garlic Scallop Linguine

Ingredients:

• 1 pound linguini
• 1 pound scallops
• Kosher salt and freshly ground black pepper
• 2 tablespoon olive oil plus more for drizzling
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 large shallot, finely diced
• 1/2 teaspoon crushed red pepper flakes
• 4 sprigs fresh thyme leaves removed and chopped
• 2 cup Freak Flag Organics, Lemon Pepper Chicken Bone Broth (seafood or chicken broth will work also)
• 1 cup fresh basil torn
• 1 lemon, zested and juiced
• 1/4 cup Italian parsley, chopped

Directions:

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Hold off on starting the scallops until you drop your pasta.
2. Remove the muscle (beard) from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper.
3. Preheat a large cast iron skillet over medium high heat. Add the 2 Tbsp olive oil and 2 Tbsp of the butter. When butter melts into oil, add the scallops. Sear for 2-3 minutes on each side until super golden brown, then remove from pan to a plate and tent loosely with foil to keep warm.
4. Reduce heat to medium low. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add 1 cup of broth to the pan and scrape up any pan drippings. Reduce the broth for 1 minute, then add remaining cup of stock. Continue to cook for about 1 minute. Add the basil, lemon zest and juice, and the remaining 1 tablespoon of butter. Stir the mixture until the butter has melted.
5. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet. Top with chopped parsley and serve.