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Recipe: Easy Linguine With Scallops and Brown Butter

Serves 4

Make it a vegetarian entrée by substituting blanched vegetables (such as asparagus or cauliflower) for the scallops.

16 ounces linguine (may use spaghetti, angel hair, fettuccine or other pasta of choice)

6 tablespoons butter

12 large sea scallops (about 1 pound), chopped into quarters

1½ tablespoons minced garlic

2 teaspoons freshly squeezed lemon juice

1 cup toasted breadcrumbs (preferably homemade), plus more for garnish

2/3 cup chopped parsley

kosher or sea salt

freshly cracked black pepper

Boil the pasta in a large pot of salted water over medium-high heat until al dente, about 8 minutes. Drain and set aside in a large bowl.

While the pasta is boiling, melt the butter in a cast-iron skillet over medium-low heat. Cook the butter, stirring regularly, until the solids are just beginning to turn brown, about 3 minutes. Spoon about 1 teaspoon of the butter over the breadcrumbs and toss to coat. Add the scallops and cook until they are just cooked through, about 1 minute.

Remove from the heat and stir in the garlic and lemon juice. Dump the scallops and brown-butter sauce over the pasta. Add the breadcrumbs and parsley, and toss to combine. Season with salt and pepper. Divide into four large serving bowls and garnish with breadcrumbs.


‘Black magic’: Cooking with bubbling brown butter

Tuesday, January 22, 2013

Butter has to be one of the hardest-working ingredients in the Western larder. It makes cakes tender and sauces silken. It’s a splendid spread all by itself. It’s a reliable fat for pan-frying foods that cook quickly. But heat it too long, and its milk proteins and salts will start to burn. Some call that brown butter. I call it …

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