INGREDIENTS:
1 Lemon
Scallions
1 Roma Tomato
2 Cloves of Garlic
Publix Premium Patagonian Scallops, in Roasted Garlic Cream Sauce (in the frozen seafood section)
Linguine Pasta
2oz Cream Cheese
Chicken Stock Concentrate (or 1/4 cup chicken broth)
1/2 cup Shredded Parmesan
Butter
Vegetable Oil
Salt & Pepper
DIRECTIONS:
Bring a large pot of salted water to a boil.
Peel and finely chop garlic
Dice roma tomato
Zest and quarter lemon
Finely chop scallions
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, Reserve ½ cup pasta cooking water, then drain.
Add 1 TBSP butter and garlic to pan; cook until fragrant, 30 seconds. Add tomato and season with salt and pepper. Cook, stirring, until just softened, 2-3 minutes.
Add scallops and cook, stirring occasionally, until sauce is melted and scallops cooked through, 4 minutes or so.
Stir in cream cheese, stock concentrate, and ¼ cup plain water (if no stock concentrate, use 1/4 cup chicken broth)
Add half the Parmesan (save the rest for serving); stir until thoroughly combined. Remove pan from heat. Season sauce with salt and pepper.
Add pasta, lemon zest, half the scallions, and a squeeze of lemon juice. Toss, adding splashes of reserved pasta cooking water as necessary, until pasta is thoroughly coated in sauce, 1-2 minutes. Season with salt and pepper.
Divide pasta between bowls and top with remaining scallions and Parmesan. Serve with remaining lemon wedges on the side.
