Bay Scallops and Peas With Pesto Sauce on Rotini Pasta

December 5, 2013

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

Serves: 2


  • 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
In This Recipe


  1. Melt butter in a 10” cast iron pan. Add olive oil.
  2. 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
  3. Reduce pan to medium-low heat, add jalapeno and saute 3 minutes while stirring frequently. Add the chopped garlic and sauté another 2 minutes.
  4. In a small pot, heat the pesto sauce until it starts to simmer then turn it off and let it stay warm.
  5. 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.
  6. 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.

More Great Recipes:
Pasta|Italian|Jalapeño|Pea|Scallop|Seafood|Pesto|Bean|Cast Iron|Fall|Spring|Summer

Reviews (1) Questions (0)

1 Review

Bill September 23, 2015
No Pesto sauce in ingredients, but there is in the cooking