Seared Scallops with Fresh Linguine and Romano Cheese

There's no reason to be scared of scallops. The secret is to cook them on a very hot pan for a very short time―we're not kidding about the one minute per side, and it'll be even shorter if you have small scallops. Perfectly browned and tender, they need only the simplest seasoning to make a tasty, easy, and elegant meal.

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