Linguine With Scallops and Brown Butter
Sprinkle the pasta with toasted bread crumbs before serving to add a little crunch.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | panko bread crumbs |
| 1 teaspoon | finely grated lemon zest |
| 2 tablespoons | olive oil |
| kosher salt and black pepper | |
| 3/4 pound | linguine |
| 1 cup | frozen peas |
| 16 | sea scallops (about 1 1/2 pounds), patted dry |
| 4 tablespoons | (1/2 stick) unsalted butter |
| 2 tablespoons | chopped fresh tarragon leaves |
Directions:
Heat oven to 350° F. Toss the bread crumbs, lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden, 6 to 8 minutes; let cool.
Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve 1/2 cup of the cooking water and drain the pasta; reserve the pot.
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with 1/2 teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.
Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, 1/2 teaspoon salt, and 1/4 cup of the reserved cooking water and toss to coat (add more cooking water as needed to loosen the sauce).
Serve the pasta sprinkled with the toasted bread crumbs.
Source: realsimple.com
