Linguine With Scallops, Brown Butter, and Peas

Ingredients

1/2 cup panko bread crumbs
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
kosher salt and black pepper
12 ounces linguine (3⁄4 box)
1 cup frozen peas
16 sea scallops (about 1 1⁄2 pounds), patted dry
4 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon

Directions

Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Source: Real Simple