1/2 cup Parmigiano-Reggiano Cheese, freshly shredded
For each serving, pat 3 scallops dry and season with 1 teaspoon Frank's RedHot® Seasoning. Heat 1 teaspoon olive oil over medium high heat until shimmering. Sear scallops on both sides until golden brown. Set aside.
In the same pan, melt 2 tablespoons butter. Add 1 1/2 teaspoons slivered garlic and cook until fragrant. Add 1 tablespoon lemon juice, 1 1/2 teaspoons Frank's RedHot® Original Cayenne Pepper Sauce and a 1/4 teaspoon each crushed red pepper and salt. Stir to combine.
Add 2 cups of cooked linguine and 1/4 cup of pasta water. Toss until pasta is well coated in sauce and heated through. Stir in 2 tablespoons fresh parsley.
Place pasta on desired plate. Top with seared scallops and garnish with 2 tablespoons freshly grated parmigiano-reggiano cheese.
For an added layer of flavor, add 2 tablespoons of white wine along with lemon juice and cook slightly longer to burn off the alcohol.
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