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
small Bay Scallops
extra virgin olive oil
red jalapeno, chopped fine
fresh basil, chopped
zest of 1 lemon
red pepper flakes
corn starch or arrow root
In This Recipe
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.