In the morning I spotted this recipe and a drool-worthy photo in my iPad's Newsify newsfeed, which keeps me updated on all the cooking and photography blogs I follow. It didn't take more than a few minutes to decide this is what we were going to have for dinner!

The recipe comes from whatsgabycooking.com. It looked so good that Laurie decided to head to the market for fresh scallops.  One downside...a pound of scallops costs $19. Since it was to be just the two of us for dinner, Laurie figured 3/4 pound of scallops would work fine.

O2169212-LR

By adding some fresh spinach, Laurie made this a one-bowl meal

O2169182-Edit-LROLYMPUS DIGITAL CAMERA Scallops being seared in a well-seasoned cast iron fry pan

O2169207-LR Everything but the scallops.

Seared scallops added next.

Then add cooked linguine.

O2169210-LR Ready to serve.

Laurie couldn't help adding some fresh spinach.  

Purpose? To make it a one-bowl meal by adding some "green".

Lemon Garlic Scallop Pasta

What is needed:

• 1/2 pound linguini
• 1 pound scallops (see Laurie's Notes)
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil, plus some for drizzling
• 3 tablespoons butter, divided
• 4 cloves garlic, chopped
• 1 large shallot, finely chopped
• 1/2 teaspoon crushed red pepper flakes (see Laurie's Notes)
• 4 sprigs fresh thyme, leaves removed and chopped (Laurie: I used a sprinkling of dried)
• 1 cup white wine (Sauv Blanc)
• 1 cup seafood stock (chicken stock will work too)
• 1 cup fresh basil, torn (Laurie: or less, like 1/2 to 3/4 c.)
• 1/2 cup chopped chives
• 2 lemons, zested and juiced

What to do:

Follow the instructions on Gaby's website, here.

Laurie's notes:

• This was delicious! Although I sprinkled in just a few flakes of red pepper, Peter felt it, so omit next time. (Add to mine after-the-fact.) ... I also cooked everything but the scallops in our largest fry pan, and I cooked the scallops in a smaller 10” cast iron pan. Maybe try everything in the cast iron next time (maybe it's time to purchase a 12” cast iron pan, too).
• To keep down the cost of the meal, I made this with 3/4 lb. sea scallops instead of a full pound. It was fine.
• I also added several ounces of fresh spinach. Why not? It makes this a one-bowl meal!