Recipe: Easy Linguine With Scallops and Brown Butter
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.