Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add Linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare Scallops: Pat Scallops completely dry with paper towels. Season with Fleur de Sel and White Pepper. Heat Clarified Butter in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until deeply golden brown and cooked through. Remove from skillet and set aside.
- Prepare Brown Butter Alfredo Sauce: In the same skillet, melt Unsalted Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma, about 5-7 minutes. Add Garlic and cook until fragrant, about 30 seconds. Add Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano, Lemon Juice, and Nutmeg. Cook until sauce has thickened, about 5 minutes.
- Add cooked Pasta to the Alfredo Sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Gently fold in the seared Scallops. Heat through.
- Garnish with Fresh Chives and Lemon Zest and serve immediately.
