Linguine With Scallops, Brown Butter, And Peas

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1/2 cup panko bread crumbs

1 teaspoon finely grated lemon zest

2 tablespoons olive oil

kosher salt and black pepper

12 ounces linguine (3⁄4 box)

1 cup frozen peas

16 sea scallops (about 1 1⁄2 pounds), patted dry

4 tablespoons unsalted butter

2 tablespoons chopped fresh tarragon

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