Incredibly Easy Bay Scallop Pasta


1 lb. pasta
3 tablespoons butter
¼ cup white wine
1 large (or 2 small) clove(s) garlic minced (or thinly sliced)
½ lb. bay scallops
¼ cup parsley minced
½ cup panko
Lemon juice to taste
Salt and pepper to taste

Boil pasta according to package directions. Drain, reserving ½ cup pasta water. 


Melt 1 tablespoon butter in a small sauté pan, add ½ cup panko, sauté until panko is lightly browned.  

Melt butter and add wine and garlic, cook about 1 minute. Add scallops and cook 1-2 minutes (be careful not to overcook them). Add pasta to pan, combine, add reserved pasta water a little at a time to make a nice sauce. Sprinkle with parsley, squeeze the lemon juice, salt and pepper to taste. Sprinkle with panic.

NOTE: We often add additional herbs—thyme, chives—depending on what we have on hand.

Serves 3

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