The Recipe
Pappardelle with Scallops
COOK TIME : a few secondsPREP TIME : 20 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
If you like, you can substitute twelve ounces of egg fettuccine for the pappardelle. For best results, do not use a nonstick skillet when cooking the scallops.
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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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