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Taglierini with Bay Scallops and Meyer Lemon

Taglierini with Bay Scallops and Meyer Lemon

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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

Recipe Preparation

  • 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.

Reviews SectionThis was delicious! I did make some adjustments which boosted the flavors. I made the breadcrumbs with fresh sourdough bread and added some Italian seasoning, salt, and pepper while grinding. The sourdough added an extra pop of flavor. I also added minced garlic in with the shallots. Topped with fresh parmesan along with parsley at the end. A delicious and easy recipe.AnonymousLos Angeles04/17/20

Watch the video: How to Make Perfect Scallops. SAM THE COOKING GUY (May 2022).