Linguine With Scallops and Brown Butter
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- 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).
- Serve the pasta sprinkled with the toasted bread crumbs.
- Per Serving
- Calories 621
- Fat 20g
- Sat Fat 9g
- Cholesterol 73mg
- Sodium 863mg
- Protein 32g
- Carbohydrate 78g
- Sugar 6g
- Fiber 5g
- Iron 5mg
- Calcium 61mg
What does this mean? See Nutrition 101 .
Scallops are so delicate that by the time they’ve attained a rich golden sear on one side, they’re practically cooked through and need only 1 or 2 minutes of finishing on the other side. This is also true of thin, fragile fish fillets, which should be watched carefully once they’ve been turned.