Sage-Infused Brown Butter Linguine and Scallops

Fill a 5-quart stock with water, season with salt and bring to a boil over high heat. Add the linguine and cook 8-10 minutes or according to package instructions for al dente. Remove from heat and strain through a colander. Set aside.

While your water is coming to a boil and your pasta is cooking, melt 1 tablespoon of butter over medium heat in a small skillet. Add the scallops and season with salt and pepper. You may see a bit of water being released from the scallops. This is OK. Cook for about 6-8 minutes until cooked through, but not over done. Remove from heat and set aside.

At the same time, prepare your brown butter sauce. Melt 8 tablespoons of butter over medium-low heat in a 2 inch deep saute pan and season with a dash of salt. Once melted, add in the sprigs of sage, whole. Stir to coat the sage with the butter and cook for about 4-5 minutes.

Add the thyme, rosemary and nutmeg. At this point your butter should begin to darken and brown. It is finished when a nutty aroma fills the air. Be careful, the butter can go from brown to burnt in a matter of seconds. Remove from heat and remove the sage sprigs. Stir in the heavy cream. The mixture will continue to cook slightly. Add the scallops into the sauce to coat, then add the pasta. Toss lightly and then mix with the Parmesan Reggiano cheese, saving about a teaspoon of cheese for garnish.

Serve hot and enjoy!