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Spaghetti With Asparagus,Bay Scallops, & Buttery Bread Crumbs

Another quick, easy and delicious meal for Fall...

As promised, Fall is here and with that comes a busy schedule and figuring out what we want to eat and the big question. Can we afford it. September's blog posta are decicated to equitable recipes that are delicious and affordable. Adding to that this Spaghetti with Asparagus and Bay Scallops recipe falls right into that category.:

Add Buttery Bread Crumbs for and elevated texture-GTG

Not only is this recipe quick to make. Less than 30 minutes. It is also a healthy pick. So eat it without the guilt of having to count calories. Happy Eating. Let me know in the comments how it turned out.

Spaghetti With Asparagus,Bay Scallops, & Buttery Bread Crumbs


  • 3/4 pound Spaghetti

  • 1/4 cup unsalted butter

  • 1/3 cup panko

  • 2 Tablespoons chopped fresh dill, plus more for serving

  • 1 large bunch of Asparagus (1 pound) Trimmed and cut 1 1 /2 inch pieces

  • 1/2 pound bay scallops

  • Kosher salt

  • Black pepper

  • 1 teaspoon finely grated lemon zest

  • 1 Tablspoon lemon juice

Cooking Directions

  1. Cook the Spaghetti according to its instrucitons. *Reserve 3/4 cup of the pasta water; drain the rest.

  2. Melt 1 Tablespoon of the butter in a small skillet over MEDIUM heat.

  3. Add panko and cook stirring, until golden brown. *3-5 minutes.

  4. Stir in the chopped dill.

  5. Transfer to a plate.

  6. Melt the remaining Tablespoon of butter in a large skillet over MEDIUM Heat

  7. Add asparagus, cook until crisp (3-4 minutes)

  8. Add the scallops

  9. Add 1/4 teaspoon of salt and pepper

  10. Cook for 2-3 minutes, or until color is opaque.

  11. Add the cooked Spaghetti and 1/2 cup of the reserved cooking water.

  12. Toss to coat. (Add more cooking water as needed to loosen the sauce.)

  13. Add the lemon zest and juice

  14. Add the remaining 2 Tablespoons of butter

  15. Serve the Spaghetti topped with the bread crumbs and additional dill

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