Description
Sunday dinner shouldn’t be difficult, but it should be delicious! And as our days get colder, foods that comfort are at the top of my wish list. This Make & Bake Sunday Dinner ticks all the right boxes!
Ingredients
Scale
- 12 oz. Barilla® Collezione Bucatini
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cups Italian seasoned bread crumbs
- 1/2 tsp. red pepper flakes
- 6 – 12 scallops
- Salt and cracked black pepper, to taste
- 1 cup grated Parmesan cheese
- 10 Tbsp. unsalted butter, cut into cubes, divided
- 1 cup baby sweet peas
- Juice from 1 lemon
Instructions
- Cook pasta in a large pot of boiling, salted water until al dente.
- While pasta is cooking, heat olive oil in a medium skillet over medium heat.
- Add garlic and cook until it just begins to brown, about 1 minute.
- Add bread crumbs and red pepper flakes. While stirring, cook for a minute until crumbs begin to toast. Remove from heat and set aside.
- In a separate skillet, melt 2 Tbsp. butter. Add scallops and cook for about 2 minutes until opaque and caramelized on both sides. Remove from heat and add salt and pepper to taste.
- Cook peas in boiling, salted water until just tender, about 2 minutes. Drain and set aside.
- Drain pasta and add back to hot pan.
- Toss well with the 8 Tbsp. butter, seasoned bread crumbs, and Parmesan.
- Gently stir in peas.
- Serve immediately and top with a scallop or two.
- Squeeze lemon over top.