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
Preparation
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.
