This delicious seafood pasta dinner is an excellent way to bring your favorites to the table. A simple recipe for you scallop lovers out there, featuring fresh sea scallops baked in our crispy Panko breadcrumbs served with savory and lemony linguini.
- SERVES: 2-4
- LEVEL: Easy Weeknight
INGREDIENTS
- 1 pound sea scallops
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup DeLallo Panko Breadcrumbs
- ¼ cup DeLallo Grated Parmesan Cheese
- 2 teaspoons DeLallo Minced Garlic in Water, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 lemons, 1 sliced, 1 zested and juiced
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- ½ (16-ounce) package DeLallo Linguine Pasta
- 2 tablespoons fresh parsley, roughly chopped
- 2 ounces Parmigiano-Reggiano, freshly grated
DIRECTIONS
- Preheat oven to 375˚F. Rinse scallops and pat dry. Cover baking sheet with parchment paper and set aside.
- Beat egg in a small bowl. Place flour in a small shallow dish.
- In a separate bowl, combine breadcrumbs, grated cheese and garlic.
- Coat each scallop in egg, flour and then breadcrumb mixture. Once coated on both sides, place on baking sheet. Repeat with all scallops.
- Bake 12-15 minutes or until scallops are opaque and firm and breadcrumbs have browned.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Mix together the lemon zest, juice, olive oil, garlic in a large bowl. Add hot cooked pasta into the pan with the sauce. Stir to coat. (Add hot starchy pasta water to thin the sauce, as desired).
- Divide pasta into serving dishes. Top pasta with scallops. Serve sprinkled with fresh parsley and Parmigiano-Reggiano.
