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Taglierini with Bay Scallops and Meyer Lemon

Taglierini with Bay Scallops and Meyer Lemon Recipe

  • 7 tablespoons extra-virgin olive oil, divided
  • 1 cup fresh breadcrumbs (from crustless French bread ground in processor)
  • 3/4 teaspoon dried crushed red pepper
  • 12 ounces taglierini or linguine
  • 12 ounces bay scallops, patted dry
  • 3/4 cup minced shallots (about 3 large)
  • 1/4 cup dry white wine
  • 1/4 cup fresh Meyer lemon juice or regular lemon juice
  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup chopped fresh chervil or Italian parsley
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