Taglierini with Bay Scallops and Meyer Lemon

Ingredients

• 7 tablespoons extra-virgin olive oil, divided
• 1 cup fresh breadcrumbs (from crustless French bread ground in processor)
• 3 /4 teaspoon dried crushed red pepper
• 12 ounces taglierini or linguine
• 12 ounces bay scallops, patted dry
• 3 /4 cup minced shallots (about 3 large)
• 1 /4 cup dry white wine
• 1 /4 cup fresh Meyer lemon juice or regular lemon juice
• 2 tablespoons (1/4 stick) butter
• 1 /4 cup chopped fresh chervil or Italian parsley

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