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Tagliatelle with Scallops, Lemon and Bread Crumbs


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  • 12 oz tagliatelle
  • ¼ cup olive oil
  • 1 T chopped garlic
  • ½ cup fresh bread crumbs
  • 2 T chopped parsley
  • 1 leek, white and light green part only, sliced
  • 12 oz scallops, cut into ½” dice
  • 1 tsp lemon rind
  • 3 T lemon juice
  • salt and fresh ground pepper


Servings 4


Step 1

Bring large pot of salted water to a boil and add tagliatelle. Cook according to package directions. Heat 1 T olive oil in small skillet over medium heat. Add 1 tsp chopped garlic and bread crumbs. Saute until bread crumbs are crisp. Stir in 1 T chopped parsley. Heat remaining oil in large skillet over medium-high heat. Add leeks and saute for 1 minute. Add scallops and remaining garlic and cook about 1 minutes. Stir in lemon rind and 2 T lemon juice. Season well with salt and pepper. Drain tagliatelle, saving ¼ cup of the pasta cooking water. Toss tagliatelle with scallop mixture. Stir in pasta cooking water, remaining lemon juice and parsley. Divide into four portions and sprinkle with bread crumbs.

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