Executive Chef Katlyn Abate from The Charlestown Rathskeller shares a recipe for Lemon Garlic Scallops.
- cherry tomatoes
- lemon zest
- garlic butter
- red pepper flake
- clam juice
- salt and pepper
- set scallops in a hot pan with oil, finish with butter
- set aside, add garlic, shallots , lemon juice , clam juice
- mount with butter and lemon zest
- toss in cooked linguine add spinach and tomatoes
- season, twirl and plate
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