Scallop Pasta Recipe

Ingredients

• 1/2 cup panko bread crumbs
• 1/4 cup pine nuts
• 1 clove garlic
• 2 Tbsp. butter
• 1/4 cup grated Parmesan cheese (high quality)
• 1 tsp. lemon zest
• 1 lb. linguine
• 1 cup starchy pasta water (reserved from cooking pasta)
• 1 lb. bay scallops (the small ones)
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 tsp. sea salt
• 2 cloves garlic
• for finishing: high-quality olive oil, flaky sea salt, freshly cracked pepper, red pepper flakes, fresh parsley

Instructions

1. 1

   In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until just combined. Heat 2 tablespoons butter in a nonstick skillet over medium heat and toast the breadcrumb mixture for 2-4 minutes, until golden brown. Set aside, and when cool, stir in lemon zest and Parmesan cheese.

2. 2

   Cook pasta in a large pot of salted water according to package instructions to al dente, reserving at least 1 cup of pasta water.

3. 3

   Meanwhile, pat scallops dry with a paper towel. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large stainless steel skillet over medium-high heat. When hot, add the scallops in a single layer. Season with sea salt and cook for about 2-4 minutes without moving them, until just cooked through. Reduce heat to medium, add minced garlic to the skillet, and cook until fragrant, about 30 seconds.

4. 4

   Add cooked linguine and about 1/2 cup of the reserved pasta water to the scallop skillet and toss together, adding more pasta water if needed.

5. 5

   Serve pasta in shallow bowls and drizzle with high-quality olive oil. Top with breadcrumb mixture and season with flaky sea salt, freshly cracked pepper, red pepper flakes, and chopped parsley to taste.