2 tablespoons chopped fresh dill, plus more for serving
1 large bunch asparagus (about 1 pound), trimmed and cut into 1½-inch pieces
½ pound bay scallops
Kosher salt and black pepper
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
Sat fat 8g
How to Make It
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.
Serve the spaghetti topped with the bread crumbs and additional dill.
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