Scallops with Peas and Pasta

Well it has been a while, so I thought I’d post a quick and easy summer dish!  Summer has my days filled with a lot of activity and thinking about dinner comes just as everyone is shouting they are hungry.  This dish is fast and fresh.  If you can, keep some scallops in your freezer, or buy them fresh, which is best.  Remember to always buy wild fish.  It is much better for the environment! To make this dish even faster, put up the pasta water and then start the scallops.  C’mon, I know you can multitask! Enjoy!

Jill

Scallops with Peas and Pasta

1 lb of angel hair pasta

1 10oz bag of organic frozen peas

1 lemon

7 or so strands of chives

1 lb of sea scallops

2 tablespoons of butter

Fill a 4 quart pot ¾ full and bring water to boil.

Add the pasta stir and sprinkle in 2 teaspoons of salt.

Cook the pasta until al dente, about 3 minutes.

Place the frozen peas in the colander and pour the pasta water and pasta over the peas.

Drain well.

Zest one lemon and place in bottom of a large bowl.

Snip chives into bowl, reserving about a tablespoon for garnish.

Add 2 tablespoons of olive oil and the juice of half the lemon to the bowl and stir.

Pour peas and pasta over zest mixture.  Toss well.  Keep warm.  (You can simply put a large plate over the bowl to cover.

Melt butter in a large skillet.  Season the scallops with salt and pepper.

Sear scallops in the skillet on high heat until browned turning after about 3 minutes.

Place scallops on top of pasta.

Sqeeze remaining lemon half on to scallops.  Sprinkle with remaining chives.

Serve.