Reviews Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
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Gallery Pappardelle with Scallops Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 8 ounces pappardelle Coarse salt and ground pepper 3 tablespoons olive oil 1 garlic clove, minced 1 cup fresh breadcrumbs 1 pound sea scallops, halved 1 teaspoon chopped fresh thyme, plus more for garnish 2 teaspoons grated lemon zest 4 tablespoons butter, cut into small pieces 1 tablespoon lemon juice Lemon wedges, for garnish
Cook’s Notes For best results, do not use a nonstick skillet when cooking the scallops.
Gallery Pappardelle with Scallops
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Pappardelle with Scallops
Pappardelle with Scallops
Pappardelle with Scallops
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 8 ounces pappardelle Coarse salt and ground pepper 3 tablespoons olive oil 1 garlic clove, minced 1 cup fresh breadcrumbs 1 pound sea scallops, halved 1 teaspoon chopped fresh thyme, plus more for garnish 2 teaspoons grated lemon zest 4 tablespoons butter, cut into small pieces 1 tablespoon lemon juice Lemon wedges, for garnish
Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and breadcrumbs; cook, stirring, until golden, 3 to 4 minutes. Remove; wipe skillet clean.
Pat scallops dry; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat. In 2 batches, brown scallops, about 1 minute per side; transfer to a plate.
Add thyme, zest, and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2 to 3 minutes. Remove from heat; stir in butter and lemon juice.
Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.
Cook’s Notes For best results, do not use a nonstick skillet when cooking the scallops.
Cook’s Notes
For best results, do not use a nonstick skillet when cooking the scallops.
Reviews
Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
Reviews
Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
Add Rating & Review
17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 5 1 star values: 0
All Reviews for Pappardelle with Scallops
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pappardelle with Scallops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
