Charles Masters
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Cook the spaghetti according to the package directions, reserving ¾ cup 
 of the cooking water; drain.

Step 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.

Step 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.

Step 4

Serve the spaghetti topped with the bread crumbs and additional dill.

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