Uses the freshest dry packed scallops you can find
1tspFresh ground black pepper
1 1/2cupsFresh chopped herbs(Italian parsley, basil, tarragon and fennel work well)
Wash the scallops and lay them on paper or dish towels. Lay more paper towel on top and dry them as well as you can.
Chop your herbs.
Boil the pasta in salted water until al denté.
Drain and immediately press one clove of garlic onto the hot pasta using a garlic press. Stir in the garlic and add the EVOO. Fold in the herbs, cover with a dish towel and set aside.
For the scallops: With a very sharp knife on one side only cut 1/4" deep grooves in a cross-hatch style. Be really careful with this as you don't want to cut too deep. If your scallops are small, skip this step.
Lay the scallops, cut-side down in the hot oil and sear for 2 minutes. Do not move them. Just let them sear. Gently with tongs, turn each of them over and sear on the other side.
Serve them immediately, hot, with the herbed linguini and a generous squeeze of lemon.