Pappardelle with Scallops
Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute twelve ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you more pieces and more delicious seared crust.
- Total Time:
- Servings: 4
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
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.
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.
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.
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.
Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.