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Author Notes: Bay Scallops and peas with homemade pesto sauce served over rotini pasta is a very tasty dish that looks great with a mixture of colors and textures and is very easy and quick to cook. —Tom and Anita Morgan
- 6 ounces small Bay Scallops
- 5 ounces small peas
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 large garlic cloves
- 6 ounces rotini pasta
- 1 red jalapeno, chopped fine
- 1/4 cup fresh basil, chopped
- 1 zest of 1 lemon
- pinches red pepper flakes
- 1 tablespoon corn starch or arrow root
- lemon quarters
- 1/4 cup Parmesan cheese
- Melt butter in a 10” cast iron pan. Add olive oil.
- Add scallops and red pepper flakes and sauté on medium heat until cooked thoroughly, about 2 minutes. Add peas and sauté 1 more minute. Remove from pan and reserve in warming oven at 150-200*F
- Reduce pan to medium-low heat, add jalapeno and saute 3 minutes while stirring frequently. Add the chopped garlic and sauté another 2 minutes.
- In a small pot, heat the pesto sauce until it starts to simmer then turn it off and let it stay warm.
- Before cooking the sauce, cook the rotini pasta in salted and oiled boiling water until al dente or done as you like it. Pour into colander and drain.
- Add drained pasta to a heated shallow bowl or plate. Spoon the sauce onto the pasta covering all but the edges. Spoon the scallops and peas mixture on top of the sauce. Top with a little grated Parmesan cheese and the remaining chopped basil. Serve with lemon quarters.