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Pat your scallops dry and let them sit at room temperature while you prep the other ingredients.
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Fill a small pot 2/3 full with water. Salt the water and bring to a boil. Once boiling, cook the linguine according to instructions and drain.
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While the water boils, place a large pan over med-high heat and add 1/3 cup corn oil. Once the oil is hot, add the garlic and shallots. Stir for about a minute until the garlic is fragrant. Add the tomatoes. Stir occasionally until the tomatoes have popped. Season with salt and pepper.
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Once the tomatoes have all popped, add the zucchini noodles and toss. Cook for another 3-4 minutes. Toss in the linguine and herbs. Taste, and season as desired with salt and pepper. Cover and set aside.
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Place a heavy pan over high heat with 2 Tbsp of corn oil. Once hot, add the scallops. Do not crowd the pan. Cook for 2 minutes on each side and remove.
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To assemble: Place pasta in a bowl and top with 4-5 scallops. Garnish with parsley and squeeze a generous amount of lemon juice over each dish. Bon appetit.