Papardelle Pasta with Scallops and lemon brown butter sauce

Try this simple dish – whips up as fast as you can cook pasta…

Put Pasta (fresh or dried) on to boil – enough for 2 people

In a heated saute pan – medium high, melt 3 tablespoons of butter.
Cook butter for 3 minutes until browned.

Meanwhile toast 1/4 cup of fine bread crumbs.
Spoon about 1 teaspoon of the brown butter over the toasted bread crumbs – toss to coat.

Take 4 large sea scallops – cut into quarters – add to brown butter – and cook until
“cooked through” about 1 minute.

Remove pan from heat – stir in 2 tablespoons mince garlic and 3 tablespoons squeezed lemon.

Pour scallops and brown butter sauce over drained pasta.
Add the bread crumbed + chopped parsley and toss to combine.
Season with salt and pepper.

Serve with wine and garlic bread.