• t lemon zest
• 5 T fresh lemon juice
• 1 1/3 c grated parmigiano reggiano cheese, divided
• 1 c parsley leaves
• ¼ c basil leaves
• ½ c olive oil plus 2 to 3 T for sautéing scallops
• 2 med garlic cloves peeled
• Kosher salt
• 1/2 lb linguine
• 1 lb sea scallops with side muscles removed
• ground black pepper

1. Place lemon zest and juice, 1 c of the cheese, parsley, basil, olive oil, garlic and salt in food processor or blender. Puree until smooth. Adjust salt to taste.
2. Cook linguine in a large pot of boiling salted water until al dente. Reserve 1 c of the water. Drain and return to the pot.
3. Toss with the pesto and adjust salt to taste. If the mixture seems thick add some of the reserved water to thin. Cover and keep warm.
4. Heat 2 to 3 T of oil in a large heavy skillet over medium high heat. When hot, but not smoking, add scallops and cook until golden brown on both sides, about 2 to 3 mins per side. Salt and pepper scallops to taste.
5. Serve the pasta with the scallops on top. Sprinkle with remaining cheese and add a garnish of basil. Serve with red pepper flakes on the side.
6. This will serve 4 average appetites with a salad and garlic bread.

This is adapted from a recipe I found I think in the Detroit News. It was a big hit with my hero (or so he styles himself) and our granddaughter who is not a seafood lover.