Name: Taglierini with Bay Scallops and Meyer Lemon
Yield: 4 Servings
Ingredients: 7 tablespoons extra-virgin olive oil, divided; 1 cup fresh breadcrumbs (from crustless French bread ground in processor); 3/4 teaspoon dried crushed red pepper; 12 ounces taglierini or linguine; 12 ounces bay scallops, patted dry; 3/4 cup minced shallots (about 3 large); 1/4 cup dry white wine; 1/4 cup fresh Meyer lemon juice or regular lemon juice; 2 tablespoons (1/4 stick) butter; 1/4 cup chopped fresh chervil or Italian parsley

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Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.

Recipe notes