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Easy Linguine with Scallops and Brown Butter

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted fromSeattle Times

Ingredients

  • 1 pound of linguine
  • 1 pound sea scallops
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons freshly squeezed lemon juice
  • 1 cup breadcrumbs, plus more for garnish
  • 6 tablespoons of butter
  • 2/3 cup chopped fresh parsley
  • sea salt and black pepper to taste

Directions

Prep: 1. Boil water for pasta. 2. Mince garlic, juice lemon, chop parsley. Make: 1. Lightly salt water and boil pasta according to package instructions (when done drain and return to pot). 2. While pasta is boiling, melt butter in a skillet over medium-low heat, stirring frequently, until the butter begins to brown, about 3 minutes. 3. Spoon about 1 teaspoon butter over the breadcrumbs and toss to coat. Add the scallops to the butter in the skillet and cook until they are just cooked through, about one minute per side. 4. Remove from heat and stir in garlic and lemon juice. Dump the scallops and brown-butter sauce over the pasta. Add breadcrumbs and parsley, and toss to combine. 5. Season with salt and pepper. Divide into four large serving bowls.

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