Brown Butter Linguine and Scallops

By á-643

Ingredients

• 6 oz linguine
• 4 oz scallops (about 8)
• 3 tbsp butter
• 1/4 cup diced pancetta or prosciutto
• 2 tbsp pine nuts
• 1/2 tsp finely grated lemon rind
• 1 tbsp lemon juice
• 1/4 tsp salt
• Pinch pepper
• 1 tbsp chopped fresh parsley

Details

Servings 2

Preparation

Step 1

1. In pot of boiling salted water, cook linguine until tender but firm, 7 to 9 minutes; drain, reserving 1/2 of the liquid.

2. Meanwhile, pull muscle off each scallop and discard; pat scallops dry. Set aside.

3. In a large skillet, melt butter over medium-high heat; cook pancetta and pine nuts until pancetta is lightly browned, about 2 minutes. Stir in lemon rind. Using slotted spoon, transfer to small bowl.

4. Add scallops to pan; cook until opaque and browned on both sides, 2 to 3 minutes. Return pancetta mixture to pan; stir in 1/3 cup of the reserved pasta water, scraping up brown bits with wooden spoon.

5. Add lemon juice, salt, pepper and pasta, tossing to coat well and adding additional liquid if desired. Sprinkle with parsley.