Spaghetti With Asparagus, Bay Scallops, and Buttery Bread Crumbs

spaghetti-with-asparagus-bay-scallops-bread-crumbs
Photo by Charles Masters
Spaghetti With Asparagus, Bay Scallops, and Buttery Bread Crumbs 3.8 28 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Fat 13 g
    • Sat Fat 8 g
    • Cholesterol 45 mg
    • Sodium 360 mg
    • Protein 21 g
    • Carbohydrate 75 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 54 mg

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.

Ingredients

  1. Check ¾ pound spaghetti
  2. Check ¼ cup unsalted butter
  3. Check 1/3 cup panko
  4. Check 2 tablespoons chopped fresh dill, plus more for serving
  5. Check 1 large bunch asparagus (about 1 pound), trimmed and cut into 1½-inch pieces
  6. Check ½ pound bay scallops
  7. Check Kosher salt and black pepper
  8. Check 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice

Directions

  1. Cook the spaghetti according to the package directions, reserving ¾ cup 
 of the cooking water; drain.
  2. 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.
  3. 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.
  4. Serve the spaghetti topped with the bread crumbs and additional dill.