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

¼ cup fresh mixed herbs (see note)

Lemon juice to taste

Salt and pepper to taste

 

Melt 1 tablespoon butter in a medium sauté pan, add panko, sauté until panko is lightly browned.  Remove from pan.

 

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

 

While pasta is cooking, melt butter in reserved pan. 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 with lemon juice and add salt and pepper to taste. Sprinkle with panko.

 

NOTE: We use whatever herbs we have on hand—thyme, chives, basil, parsley—have fun with it!

Serves 3

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