If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We have discovered that we really like Bay Scallops. We had some pesto sauce in the freezer from the last time we harvested our basil from our garden before winter set in so we couldn't resist adding the scallops to some pasta and flavoring with the pesto sauce. —Tom and Anita Morgan
- 6 ounces Bay Scallops patted dry
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 large garlic cloves, sliced thin
- 5 ounces small peas
- 6 ounces rotini pasta (or whatever pasta you prefer)
- 1 red jalapeno, seeded and chopped (green will work if red is not available)
- 1/4 cup fresh basil, chopped or torn
- zest from 1 lemon
- 1 pinch red pepper flakes
- 1 teaspoon arrow root or cornstarch whisked in carefully to thicken
- lemon quarters for garnish
- Parmesan cheese on top
- Melt butter in a 12” cast iron pan. Add EVOO.
- Add scallops and red pepper flakes and sauté on medium heat until cooked thoroughly, about 2 minutes. Add peas and cook 1 more minute. Remove from pan and reserve in warming oven at 150-200*F
- Reduce to medium-low heat, add jalapeno and saute 3 minutes while stirring frequently. Add the chopped garlic and sauté another 2 minutes.
- Heat the pesto sauce until it starts to simmer, then remove from heat.
- While cooking the sauce, cook the rotini pasta in salted and oiled boiling water until al dente. Pour into colander and drain.
- Add drained pasta to a heated bowl or plate. Spoon the sauce onto the pasta, not covering it all. Spoon the scallops and pea mixture on top of the sauce. Top with a little grated Parmesan cheese and remaining chopped basil. Serve with lemon quarters.