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
Bay Scallops patted dry
extra virgin olive oil
large garlic cloves, sliced thin
rotini pasta (or whatever pasta you prefer)
red jalapeno, seeded and chopped (green will work if red is not available)
fresh basil, chopped or torn
zest from 1 lemon
red pepper flakes
arrow root or cornstarch whisked in carefully to thicken
lemon quarters for garnish
Parmesan cheese on top
In This Recipe
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.