Spaghetti With Asparagus Bay Scallops and Buttery Bread Crumbs
Ingredients
- ¾ pound spaghetti
- ¼ cup unsalted butter
- 1/3 cup panko
- 2 tablespoons chopped fresh dill, plus more for serving
- 1 large bunch asparagus (about 1 pound), trimmed and cut into 1½-inch pieces
- ½ pound bay scallops
- Kosher salt and black pepper
- 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
Instructions
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