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.
- Total Time:
- Servings: 4
- Yield: Serves 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.