February 20, 2015


  • 4 scallops
  • 1 serving of linguine
  • 3/4tablespoon butter
  • Laguna Salt Red Chipotle Sea Salt
  • 2 tbsp olive oil
  • 4 cloves of garlic


  1. Cook linguine according to the package instructions.
  2. Pour olive oil in a medium skillet heated over medium heat.
  3. Add butter to the pan and let it melt.
  4. Heat a smallbit of olive oil for a minute and add three cloves of garlic chopped.
  5. Sauté for about 4 minutes until it is fragrant. Take the skillet off of the heat.
  6. Once the linguine is done cooking drain the water and add the linguini to the garlic and olive oil mixture.
  7. In a separate skillet melt the butter over medium high heat, add a smallbit of olive oil. Make sure the scallops are as dry as possible and add them to the skillet with 1-2 inches of space between each of them.
  8. Cook until they are opaque about 1-2 minutes per side.
  9. Place the linguine and the scallops on a plate lightly dust with Red Chipotle Sea Salt and enjoy!