1-First, prepare all ingredients by zesting and juicing the limes, mincing the garlic, and chopping the cilantro. Rinse scallops and pat them dry to ensure a good sear.

2-Next, cook the linguine or chosen pasta according to package instructions until al dente; for gluten-free or low-calorie versions, cook the respective substitutes accordingly.

3-Heat olive oil in a large skillet over medium-high heat, then add minced garlic and sauté until fragrant, about 30 seconds. Add scallops to the skillet in a single layer and sear for about 2-3 minutes on each side until golden brown and cooked through; for the vegan option, sear mushroom or heart of palm substitutes similarly. Remove scallops from the pan and set aside, then deglaze the skillet with tequila, allowing it to reduce slightly for about 1-2 minutes.

4-Stir in lime juice and zest to create a tangy sauce, then toss the cooked pasta into the skillet to coat it evenly. Return the scallops to the pan and gently mix with the pasta, cooking for an additional minute to warm through. Finally, remove from heat, sprinkle fresh cilantro on top, season with salt and pepper to taste, and serve immediately for the best flavor and texture.