Pasta with Brown Butter and Scallops

ingredients

6 oz. long pasta (linguini, fettucine, angel hair etc.)
4 oz. scallops
3 Tbsp. butter
1/4 cup diced pancetta or prosciutto
2 Tbsp. pine nuts
1/2 tsp. finely grated lemon rind
1 Tbsp. lemon uice
1/4 tsp. salt
Pinch pepper
1 Tbsp. chopped fresh parsley

method

In a pot of boiling, salted water, cook pasta until tender but firm. Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, pull muscle off each scallop and discard. Pat scallops dry. Set aside.

In a large skillet, melt butter over medium-high heat. Cook pancetta and pine nuts until pacentta is lightly browned, about 2 minutes. Stir in lemon rind. Using slotted spoon, transfer to small bowl.

Add scallops to pan and cook until opaque and browned on both sides, 2 to 3 minutes. Return pancetta mixture to pan. Stir in 1/3 cup of the reserved pasta water, scraping up brown bits with wooden spoon. Add lemon juice, salt pepper and pasta, tossing to coat well and adding additional liquid if desired. Sprinkle with fresh chopped parsley.

Adapted from a February 2008 Canadian Living recipe