NEW YORK (CBSNewYork) – Looking for a fresh idea for lunch or dinner? Stephanie and Tony Tantillo have you covered.

Click here for a printable version of this recipe (.pdf)

READ MORE: NYPD Officer Wilbert Mora Remains In Grave Condition At NYU Langone

Scallops Linguini



Roughly ½ cup Kalamata olives, pitted and halved

4-5 bay scallops, cleaned and patted dry

Mint leaves

Extra virgin olive oil as needed

READ MORE: Ukraine Crisis: Pentagon Puts 8,500 Troops On Heightened Alert To Deploy If Requested By NATO

2-3 tbsp butter

Salt and pepper to season


In a pot of boiling salted water, cook the linguini until al dente, about 8 minutes.

Season the scallops on both sides with salt and pepper.

Heat olive oil and butter in a saute pan, and begin searing off scallops adding in the olives after the first flip.

Add in mint leaves and pasta with a ladle of pasta water once the scallops are seared.

Serve hot.

MORE NEWS: 'Momnibus' Bill In Congress Would Provide Millions To Address US Maternal Mortality Rate, Racial Disparity

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)