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4 ounces pappardelle
OR
6 ounces egg fettuccine
1 1/2 tablespoon olive oil
1/2 clove garlic, minced
1/2 cup fresh bread crumbs
1/2 pound sea scallops, halved
Coarse salt and ground pepper
1/2 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon grated lemon zest
2 tablespoons butter, cut into small pieces
1/2 tablespoon lemon juice
Lemon wedges for garnish

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta and return to pot.

Meanwhile, heat 2 T. oil in a large skillet over medium heat. Add garlic and bred crumbs; cook, stirring, until golden, 3-4 minutes. Remove; wipe skillet clean. Pat scallops dry; season with salt and pepper. Heat remaining Tablespoon oil in skillet over high heat.

In 2 batches, brown scallops, about 1 minute per side. Transfer to a plate. Add thyme, zest and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2-3 minutes.

Remove from heat; stir in butter and lemon juice. Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.