Things You'll Need:
- Lemons,2
- Bay or sea scallops, 1 and a half lb, rinsed and patted dry
- Salt and freshly ground pepper
- Unsalted butter, 8 tablespoons at room temperature
- Olive oil, 2 tablespoons
- Garlic, 4 cloves, minced
- Dry white win, 2/3 cup
- Tagliatelle or linguine, 1 lb
- Fresh chives 1/4 cup finely snipped
- Fresh bread crumbs, 3 tablespoons, lightly toasted
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Step 1
Bring a large pot of water to a boil.
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Step 2
Grate 1 table spoon zest and squeeze 1/3 cup juice from the lemons; set aside.
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Step 3
Season the scallops with salt and pepper.
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Step 4
In a large frying pan over medium heat, melt 4 tablespoons of the butter with the olive oil.
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Step 5
Add the scallops and cook, turning once, until golden, about 2 minutes per side.
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Step 6
Add the lemon juice and wine and cook until most of the alcohol has evaporated, about 1 minute.
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Step 7
Add 1/2 teaspoon each salt and pepper, and toss.
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Step 8
Add the remaining 4 tablespoon butter and the lemon zest. Toss to combine and set aside.
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Step 9
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water.
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Step 10
Cook, stirring occasionally to prevent sticking, until according to the package directions.
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Step 11
Drain, reserving about 1/2 cup of the cooking water.
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Step 12
Add the pasta to the sauce. Add as much of the cooking water as needed to loosen the sauce, along with the chives and bread crumbs.
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Step 13
Toss to combine and serve!
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Step 14
Have Fun!
