Seared Scallops With Fresh Linguine And Romano Cheese

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1 (9-ounce) package refrigerated linguine

1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided

2 tablespoons olive oil, divided

2 tablespoons chopped fresh basil

1/2 teaspoon black pepper

1/8 teaspoon salt

1 1/2 pounds sea scallops

4 lemon wedges

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