Tagliatelle with Scallops
- 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
Make the sauce
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 sauté 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.
Cook the pasta
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, Pasta, by Julia della Croce (Oxmoor House, 2006).