DIRECTIONS
Heat oven to 350 degrees.
On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 TBSP. of oil and 1/4 tsp. each salt and pepper.
Bake, tossing once, until golden; let cool.
Cook the linguine according to package directions, adding the peas the last minute of cooking.
Reserve 1/2 cup of the cooking water and drain the pasta; reserve the pot.
Heat the remaining TBSP. of oil in a large nonstick skillet over medium-high heat.
Season the scallops with 1/2 tsp. each salt and pepper and cook until golden brown on one side, 3 to 4 minutes.
Turn and cook until opaque throughout, 1 to 2 minutes more.
Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden.
Add the pasta and peas, scallops, tarragon, 1/2 tsp. salt and 1/4 cup of reserved cooking water; toss to coat.
Add more cooking water if pasta seems dry.
Serve sprinkled with the toasted bread crumbs.
Serves 4.