Pappardelle with Sauteed Scallops and Peas
Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.
- Total Time:
- Servings: 1
Source: Everyday Food, October 2007
- 2 ounces (2 bunches) pappardelle or other wide noodles
- Coarse salt and ground pepper
- 1/2 cup frozen peas, thawed
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon coarsely chopped fresh parsley
- 1 tablespoon butter
- 1/4 pound sea scallops, cleaned
Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; add peas to pasta, and drain. Return pasta and peas to pot. Add lemon juice, parsley, and 1/2 tablespoon butter. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pappardelle. Season with salt and pepper.
Pat scallops dry with a paper towel; season with salt and pepper. In a small skillet, heat remaining 1/2 tablespoon butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, 30 to 60 seconds more. Serve with pasta.