INGREDIENTS
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1/2cuppanko bread crumbs
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1teaspoonfinely grated lemon zest
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2tablespoonsolive oil
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kosher salt and black pepper
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12ounceslinguine (3?4 box)
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1cupfrozen peas
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16sea scallops (about 1 1?2 pounds), patted dry
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4tablespoonsunsalted butter
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2tablespoonschopped fresh tarragon