Linguine With Scallops and Brown Butter

Linguine With Scallops, Brown Butter, and Peas
Con Poulos
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Hands-On Time
15
minutes
Total Time
20
minutes
Serves 4

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

  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.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 621
  • 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
What does this mean? See Nutrition 101.

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