Angela's Italian Recipe for Linguine with Bay Scallops and Lemon

Linguine with Bay Scallops and Lemon
(Linguine con Capesante e Limone)


Ingredients:

7 tablespoons extra-virgin olive oil, divided 1 cup fresh breadcrumbs 3/4 teaspoon dried crushed red pepper 12 ounces tagliarini or linguine 12 ounces bay scallops, patted dry 3/4 cup minced shallots (about 3 large) 1/4 cup dry white wine 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

Directions:

Heat 1 tablespoon olive 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 'al dente', stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Heat 3 tablespoons olive oil in reserved skillet over high heat. Add scallops; sprinkle with salt and pepper. Saute until browned, about 1 minute. Transfer scallops to pot with pasta. Add shallots to skillet; saute 3 minutes. Add wine and lemon juice; boil, scraping up browned bits. Add lemon sauce, 3 tablespoons olive 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. Serves 4.

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