Lemon Scallop Pasta

In a large pan over medium heat, melt 3 tablespoons of butter. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

Pour in the heavy cream and bring the mixture to a simmer.

Stir in the parmesan cheese, turmeric, and fresh thyme. Continue to stir until the cheese is fully melted into the sauce.

Squeeze the juice of half a lemon into the sauce. Add about 1/2 cup of reserved pasta water to thin the sauce slightly, and let it continue to simmer.

While the sauce simmers, prepare the scallops. In a baking dish, combine 3 tablespoons of melted butter, the juice of the other half of the lemon, and a few sprigs of fresh thyme. Add the scallops and toss to coat.

Season the scallops with black pepper, dried parsley, dried oregano, dried orange peel, salt, and MSG. Toss again to distribute the seasonings.

Bake the scallops in a preheated oven until just cooked through. (Note: The creator also suggests finishing them in the hot pan if they don't get enough color in the oven).

Meanwhile, cook linguine according to package directions. Be sure to reserve about a cup of the starchy pasta water before draining.

Add the cooked and drained linguine directly to the pan with the lemon cream sauce. Toss thoroughly to coat the pasta.

Plate the pasta by twirling it into a bowl. Top with the cooked scallops and their buttery sauce. Garnish with additional parmesan cheese, fresh lemon zest, and a crack of black pepper before serving.