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- 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 fresh Meyer lemon juice or regular lemon juice
- 2 tablespoons (1/4 stick) butter
- 1/4 cup chopped fresh chervil or Italian parsley
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.
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.
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.
Transfer pasta to bowl. Sprinkle with remaining crumb mixture, then chervil.