Linguine with Scalloops,Brown Butter, and peas

By á-3127

Ingredients

• 1/2 C panko bread crumbs
• 1 t finely grated lemon zest
• 2 T olive oil
• salt and pepper
• 12 oz linguine (3/4 box )
• 1 c frozen peas
• 16 sea scallops (about 1 1/2 pounds), patted dry
• 4 T unsalted butter
• 2 T chopped fresh chopped tarragon

Preparation

Step 1

Heat oven to 350 F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 T olive oil, and 1/4 t each salt and pepper. Bake, tossing once until golden, 6 to 8 minutes; let cool.
Meanwhile cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve 1/2C of the cooking water and drain the pasta; reserve the pot.
Meanwhile, heat the remaining T of oil in a large nonstick skillet over medium-high heat. Season the scallops with 1/2t 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.
Wipe out the pasta pot and cook the butter over med-high heat, stirring constantly, until golden 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, 1/2 t salt and 1/4c of the reserved cooking water and toss to coat (add more cooking water if the pasts seems dry. Serve sprinkled with the toasted bread crumbs.