(Reboot) Papardelle Pasta with Scallops and lemon brown butter sauce #2

We loved this dish so much that we took another swing at it — with improvements!

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

In a heated saute pan – medium high, melt 4 tablespoons of butter.
Cook butter for 6 minutes until browned. This is called brown butter.

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 5 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 4 tablespoons squeezed lemon.

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

Serve with wine and garlic bread.

We loved this dish so much that we took another swing at it — with improvements! Put Pasta (fresh or dried) on to boil – enough for 2 people In a heated saute pan – medium high, melt 4 tablespoons of butter. Cook butter for 6 minutes until browned. This is called brown butter. Meanwhile…