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Under 30 Minutes

Pappardelle with Scallops

If you like, you can substitute twelve ounces of egg fettuccine for the pappardelle. For best results, do not use a nonstick skillet when cooking the scallops.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Pappardelle with Scallops

Source: Everyday Food, September 2003


  • 8 ounces pappardelle
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup fresh breadcrumbs
  • 1 pound sea scallops, halved
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • 2 teaspoons grated lemon zest
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon lemon juice
  • Lemon wedges, for garnish


  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.

  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and breadcrumbs; cook, stirring, until golden, 3 to 4 minutes. Remove; wipe skillet clean.

  3. Pat scallops dry; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat. In 2 batches, brown scallops, about 1 minute per side; transfer to a plate.

  4. Add thyme, zest, and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2 to 3 minutes. Remove from heat; stir in butter and lemon juice.

  5. Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.

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