Linguine with Bay Scallops and Lemon
(Linguine con Capesante e Limone)
Ingredients:
7 tablespoons extra-virgin olive oil, divided
1 cup fresh breadcrumbs
3/4 teaspoon dried crushed red pepper
12 ounces tagliarini 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
Directions:
Heat 1 tablespoon olive 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 'al dente', stirring occasionally.
Drain, reserving 1 cup pasta cooking liquid.
Return pasta to pot.
Heat 3 tablespoons olive oil in reserved skillet over high heat.
Add scallops; sprinkle with salt and pepper.
Saute until browned, about 1 minute.
Transfer scallops to pot with pasta.
Add shallots to skillet; saute 3 minutes.
Add wine and lemon juice; boil, scraping up browned bits.
Add lemon sauce, 3 tablespoons olive 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. Serves 4.