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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.

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‘Black magic’: Cooking with bubbling brown butter

Friday, March 29, 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 … 0

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