Ingredients

The following ingredients have 6 Servings
  • 1/2 pound scallops (thawed (if frozen) and dried with paper towel. Season the scallops with salt and pepper.)
  • 1 pound dried linguine
  • ½ pound fresh asparagus (cut into 2" pieces)
  • ½ teaspoon black pepper
  • 2½ tablespoons butter (divided)
  • 2½ tablespoons olive oil (divided)
  • ½ cup breadcrumbs
  • pinch red pepper flakes (more if desired)
  • ½ tablespoon fresh lemon zest
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon canola oil

Instruction

  • Cook the linguine in boiling salted water for 8-9 minutes. Add the asparagus pieces in with the pasta and cook for an additional 3 minutes. Drain. Stir in 1½ tablespoons butter, 1½ tablespoons olive oil and black pepper. Remove to a bowl, cover to keep warm.
  • Wipe out the skillet with paper towels.
  • Melt 1 tablespoons butter over medium heat. Stir in the breadcrumbs, red pepper flakes, lemon zest, and the remaining 1 tablespoons olive oil. Continue to stir the breadcrumbs until they become golden in color. Remove the breadcrumbs to a bowl. Set aside.
  • Wipe out the skillet with paper towels.
  • Heat the canola oil to the skillet over medium/high heat. Add the scallops and cook until golden (2-3 minutes) before flipping. Flip the scallops and caramelize on the other side until golden brown. Remove the scallops from the pan and keep warm.
  • Deglaze the skillet with chicken broth and lemon juice. Making sure to scrape up all the browned bits from the bottom of the pan.
  • Pour the sauce over the cooked pasta and asparagus. Stir in most of the buttered breadcrumbs.
  • Plate the pasta and top with the caramelized scallops and the remaining breadcrumbs.
  • Serve hot and enjoy!