Tagliatelle with Scallops

Whenever you have leftover day-old bread, preferably a baguette or rustic white loaf, cut it into slices, place on a baking sheet and dry out the slices in a preheated 300deg.F oven for about 10 minutes. Process the toasted bread in a food processor to make crumbs. Store the crumbs in an airtight container in the freezer for up to 4 months.
Average Customer Rating:
5 out of 5
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Customer Reviews for Tagliatelle with Scallops
Review 1 for Tagliatelle with Scallops
5 out of 5
5 out of 5
wysarah
,WY
April 19, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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EXCELLENT!
April 19, 2013
I was a little skeptical of this recipe to begin with - and all our little town has is frozen scallops - but this turned out great. I cut the amount of butter used in half and didn't feel that it impacted the recipe at all. It has a strong lemon flavor, so avoid if you don't like lemons. Otherwise, this dish is refreshing and easy to make. It was a huge hit and we ate every last bite!
Pros: Quick, Adaptable, Will Make Again
Cons: Cost