Ingredients:

17.6 oz linguini, cooked according to instructions

2 cups reserved pasta water

avocado oil

2 lb sea scallops

4 pinches of salt

6 Tbsp salted butter, divided use

6 crimini mushrooms, stemmed and thinly sliced

1 cup peas, fresh or frozen

1 1/2 cup freshly shredded grana padano cheese

3/4 cup freshly shredded pecerino cheese

2 tsp fresh ground black pepper

Directions:

Coat the bottom of a large cast iron pan with avocado oil. Heat until oil is shimmering.

Pat scallops dry on paper towel. Sprinkle both sides of scallops with salt.

Working in batches, once oil is shimmering, place scallops in pan. Cook for 2 -3 minutes a side, flipping when golden brown.

Place on paper towels, and set aside.

Heat 3 Tbsp butter over medium heat in a large braising pot or dutch oven.

Once butter has melted, add sliced mushrooms and peas. Sauté.

Once vegetables have softened, add pepper. Stir to combine, and cook for 1-2 minutes to allow pepper to bloom.

Add pasta water, and turn heat to low.

Add 3 Tbsp of butter, and cooked linguini.

Add grana padano, stirring to combine. Once cheese has melted, remove from heat, and stir in pecorino cheese.

Plate pasta, and top with cooked scallops.