Servings: 3

1 Lemon 1 Lemon
Handful Chives Handful Chives
2 Roma Tomato 2 Roma Tomato
2 t. garlic 2 t. garlic
25 Pacific Calico Scallops 25 Pacific Calico Scallops
1/2 lb. Linguine Pasta ½ lb. Linguine Pasta
1/4 block Cream Cheese ¼ block Cream Cheese
1/4 cup Chicken Stock ¼ cup Chicken Stock
1/4 cup Shredded Parmesan ¼ cup Shredded Parmesan

Cook pasta as directed.
Finely chop garlic. Dice tomato. Zest and quarter lemon. Season scallops with salt and pepper.
Heat 1 tbsp butter and drizzle of oil on high heat. Add scallops and cook until browned, 2 to 3 mins. Set aside.
Add 1 tbsp butter and garlic to pan, cook x 30 secs. Add tomato and cook untill softened, 2 to 3 mins. Stir in cream cheese, stock and half the parmesan cheese. Stir until melted. Toss scallops, lemon zest, half the chives and a squeeze of lemon juice. add splashes of water as needed. Heat through. Serve with remaining chives and lemon wedges on side