Food & Cooking Recipes Ingredients Seafood Recipes Pappardelle with Scallops 3.0 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you more pieces and more delicious seared crust. Ingredients 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 Directions 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. Cook's Notes For best results, do not use a nonstick skillet when cooking the scallops. Rate it Print