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Linguine With Scallops and Brown Butter

Linguine With Scallops, Brown Butter, and Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2011

Nutritional Information

  • 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 .

Quick Tip

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.