Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.
Recipe information
Yield
4 Servings
Ingredients
7
1
3
12
12
3
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 5 minutes. Stir in red pepper. Transfer to bowl; reserve skillet.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Step 3
Heat 3 tablespoons oil in reserved skillet over high heat. Add scallops; sprinkle with salt and pepper. Sauté until browned, about 1 minute. Transfer scallops to pot with pasta. Add shallots to skillet; sauté 3 minutes. Add wine and lemon juice; boil, scraping up browned bits. Add lemon sauce, 3 tablespoons oil, and butter to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if needed. Mix in half of breadcrumb mixture.
Step 4
Transfer pasta to bowl. Sprinkle with remaining crumb mixture, then chervil.