16 ounces linguine (or spaghetti, angel hair, fettuccine)
Kosher or sea salt, as needed
6 tablespoons butter
1 cup toasted breadcrumbs (preferably homemade), more for garnish
12 large sea scallops (about 1 pound), quartered (may substitute blanched vegetables, such as asparagus or cauliflower)
1 1/2 tablespoons minced garlic
2 teaspoons freshly squeezed lemon juice
2/3 cup chopped fresh parsley
Freshly cracked black pepper, to taste
In a large pot of salted water over medium-high heat, boil the pasta until al dente, for about 8 minutes. Drain; set aside.
Meanwhile, melt the butter in a cast-iron skillet over medium-low heat. Cook, stirring regularly, until solids are just beginning to turn brown, for about 3 minutes. Spoon about 1 teaspoon butter over the breadcrumbs; toss to coat. Add the scallops and cook until just cooked through, for about 1 minute.
Remove pan from heat and stir in the garlic and lemon juice. Spoon scallops and brown-butter sauce over pasta. Add breadcrumbs and the parsley; toss to combine. Season with salt and the pepper. Divide into 4 large serving bowls and garnish with more breadcrumbs.
Makes 4 servings.