Spaghetti With Asparagus, Bay Scallops, and Buttery Bread Crumbs
Cook the spaghetti according to the package directions, reserving ¾ cup
of the cooking water; drain.
Meanwhile, melt 1 tablespoon of the
butter in a small skillet over medium heat. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Stir in the chopped dill and transfer to a plate.
Melt 1 tablespoon of the remaining butter in a large skillet over medium heat. Add the asparagus and cook just until crisp-tender, 3 to 4 minutes. Add the scallops and ¼ teaspoon each salt and pepper. Cook just until beginning to turn opaque, 2 to 3 minutes. Add the spaghetti and ½ cup of the reserved cooking water and toss to coat. (Add more cooking water
as needed to loosen the sauce.) Add the lemon zest and juice and the remaining 2 tablespoons of butter.