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Recipe: Easy linguine with scallops and brown butter

Published: Wednesday, Feb. 13, 2013 - 12:00 am | Page 4D
Last Modified: Wednesday, Feb. 13, 2013 - 11:49 am

Prep time: 10 minutes

Cook time: 8 minutes

Serves 4

Pasta stirred with brown butter and sprinkled with breadcrumbs is a comforting, homespun dish that can be made in minutes. Add scallops and you have a dish fit for company.

You can prepare this in the time it takes to boil pasta. Make it a vegetarian entree by substituting blanched vegetables such as asparagus or cauliflower for the scallops.

Some people have trouble telling when a fat sea scallop is done; quartering them makes the job easy.


16 ounces linguine (may use spaghetti, angel hair, fettuccine or other pasta of choice)

6 tablespoons butter

12 large sea scallops (about 1 pound), chopped into quarters

1 1/2 tablespoons minced garlic

2 teaspoons freshly squeezed lemon juice

1 cup toasted breadcrumbs (preferably homemade), plus more for garnish

2/3 cup chopped parsley

Kosher or sea salt

Freshly cracked black pepper


Boil pasta in a large pot of salted water over medium-high heat until al dente, about 8 minutes. Drain and set aside in a large bowl.

While pasta is boiling, melt butter in a cast-iron skillet over medium-low heat. Cook the butter, stirring regularly, until the solids are just beginning to turn brown, about 3 minutes. In a bowl, spoon about 1 teaspoon butter over the breadcrumbs and toss to coat. Add the scallops to the skillet and cook until they are just cooked through, about 1 minute.

Remove from heat and stir in garlic and lemon juice. Pour the scallops and brown-butter sauce over the pasta. Add breadcrumbs and parsley, and toss to combine. Season with salt and pepper. Divide into four large serving bowls and garnish with breadcrumbs.

Per serving: 789 calories (25 percent from fat), 37 grams protein, 109 grams carbohydrates, 4 grams fiber, 21 grams fat (11 grams saturated), 84 milligrams cholesterol, 635 milligrams sodium.

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