Linguine in Spicy Chipotle Cream Sauce With Seared Sea Scallops

I'd like to take credit for this one entirely but M actually made it last night.  We had this at a restaurant and he wanted to replicate it.  I found the recipe here and we followed it to a tee.  I'll tell ya - the chipotle packs a kick but after the first couple of bites, it tasted amazing!!  If you like dry scallops and a bit of spice, you'll love this meal!  Even my mother in law (who doesn't love too much spice) really enjoyed it!

1 (7-ounce) can chipotle peppers in adobo sauce 
1/2 pound dried linguine 
2 tablespoons olive oil 
12 dry-packed sea scallops (about 3/4 pound) 
Salt and freshly ground white pepper 
4 cloves garlic, minced 
1/2 cup dry white wine 
1 cup heavy cream 
2 tablespoons freshly grated Parmesan cheese 
Dried red pepper flakes, to taste 

Directions

Empty the can of chipotle peppers into a blender or food processor and puree. Set aside 1 to 2 tablespoons of the puree for the sauce; save the remaining puree for another use. 
Bring a large pot of salted water to boil for the pasta. Cook the pasta al dente; drain. 
While the pasta cooks, prepare the scallops. Heat olive oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper and add to pan. Sear on one side for about 1 minute and turn. Add 1 to 2 tablespoons of chipotle, depending on your tolerance of chile heat, and the chopped garlic, and toss. Add white wine to deglaze the pan. (If necessary, you can quickly detach and discard the hinge muscles from the scallops.) When liquid has been reduced by half, add cream. Cook on high until the sauce is slightly thickened, about 5 minutes. Remove scallops from pan and set aside. Add the cooked linguine to the pan and toss with the sauce. Transfer to a serving bowl and arrange the scallops on top. Garnish with Parmesan cheese and dried red pepper flakes.