Linguine With Scallops and Brown Butter

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 621 calories
    • Fat 20 g
    • Sat Fat 9 g
    • Cholesterol 73 mg
    • Sodium 863 mg
    • Protein 32 g
    • Carbohydrate 78 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 61 mg


  1. Check 1/2cup panko bread crumbs
  2. Check 1teaspoon finely grated lemon zest
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 3/4pound linguine
  6. Check 1cup frozen peas
  7. Check 16 sea scallops (about 1 1/2 pounds), patted dry
  8. Check 4tablespoons (1/2 stick) unsalted butter
  9. Check 2tablespoons chopped fresh tarragon leaves


  1. Heat oven to 350° F. Toss the bread crumbs, lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden, 6 to 8 minutes; let cool.
  2. Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ 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.
  4. 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, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water as needed to loosen the sauce).
  5. Serve the pasta sprinkled with the toasted bread crumbs.