Pasta with Scallops and Peas

Growing up, my family and I would vacation in Cape Cod almost every Summer. As I got older and I became more inclined to try new things, my love and appreciation for seafood grew.

Lobster will forever hold a special place in my heart, however, I’m always looking for more “budget-friendly” seafood recipes to try. Whenever something is on sale, whether I’ve made it before or not, I buy it so I can try a different recipe idea! Tonight’s meal? Pasta with Scallops and Peas!

Pasta with Scallops and Peas

Ingredients

4 oz Linguini, or preferred pasta
1 cup frozen peas
2 tbsp chopped parsley
1 tsp extra virgin oil
1 tsp butter
6 large sea scallops, cleaned (I use SeaQuest Frozen Seafood quite often!)
Salt & Pepper to taste

Optional: Lemon or Lime Juice, Fresh Parmesan Cheese, Red Chili Pepper Flakes

Instructions

Cook pasta in a medium, or medium/large pot. Add the peas to the boiling pasta water, approx. 4 minutes before finished.

*I actually didn’t have frozen peas, which is extremely strange for me (I usually always have them on hand). I used Le Sieur canned peas instead, and they worked just fine. Yes, I would’ve preferred peas with more of a crunch, but if you desperately want peas in this dish, it’s an option.

Reserve 1/2 cup or less of the pasta water while draining the pasta. Return the pasta to the pot.
Add parsley and a small drizzle of olive oil. Stir, adding the reserved pasta water a little bit at a time. Add salt and pepper to taste.

Meanwhile, season the scallops with salt and pepper.
In a large skillet, heat butter over medium heat. Cook scallops until browned on one side, about 2 to 3 minutes. (Does anyone else always think of Gordon Ramsay while they cook scallops?)

Flip; cook until opaque throughout, about 30 to 60 seconds more. Check that their centers are still a tad translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough and it will be as though you’re chewing rubber.

Serve over pasta, garnish, (squeeze a bit of lemon or lime juice for a bit of zing) et bon appétit!

If you have any Pasta with Scallops recipes (or scallop recipes in general) that I need to try, leave me a comment below! With the weather heading toward Summer, I know I’ll be craving vacation-worthy seafood even more than usual.

Related Recipes:

Mushroom Shrimp Pasta