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Pappardelle with Sauteed Scallops and Peas

Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.

  • Prep:
  • 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


  1. 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.

  2. 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.

Cook's Notes

For best flavor, seek out the freshest scallops. Before cooking, remove the small, tough muscle attached to the side.

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