Scallop- Asparagus Linguine

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1 bunch asparagus, cut diagonally into 2" pieces

8 ounces spinach linguine

16 sea scallops (about 1 pound)

ground black pepper

1/4 teaspoon salt

2 teaspoons olive oil

2 tablespoons lemon juice

strip lemon peel, 1/2"x 3", thinly sliced

1/4 cup water

1/4 cup chopped fresh basil + additional leaves for garnish

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