Tagliatelle With Scallops
This delightful lemon butter scallop pasta is a harmonious union of tender bay or sea scallops and zesty citrus flavors. The succulent scallops are seared to perfection in a tangy lemon and white wine sauce, then tossed with pasta for a satisfying and elegant dish. Topped with a sprinkle of fresh chives and toasted breadcrumbs, this recipe is a surefire way to elevate your dinner table with its vibrant and refreshing taste.
— Constant Cookbook
Ingredients
- 2 lemons
- 1 1/2 lb. bay or sea scallops, rinsed and patted dry
- 1/2 tsp. plus 2 Tbs. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 Tbs. olive oil
- 4 garlic cloves, minced
- 2/3 cup dry white wine
- 1 lb. tagliatelle or linguine
- 1/4 cup finely snipped fresh chives
- 3 Tbs. fresh bread crumbs, lightly toasted
Instructions
- <b>Make the sauce</b>
- Grate 1 Tbs. zest and squeeze 1/3 cup juice from the lemons; set aside. Season the scallops with salt and pepper.
- In a large fry pan over medium heat, melt 4 Tbs. of the butter with the olive oil. Add the garlic and saut&#233; until fragrant, about 2 minutes. Add the scallops and cook, turning once, until golden, about 2 minutes per side. Add the lemon juice and wine and cook until most of the alcohol has evaporated, about 1 minute. Add the 1/2 tsp. salt and the 1/2 tsp. pepper and toss. Add the remaining 4 Tbs. butter and the lemon zest and toss to combine. Set aside.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta and cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Add the pasta to the sauce. Add as much of the cooking water as needed to loosen the sauce, along with the chives and bread crumbs. Toss to combine and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 4.
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