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Bay Scallop And Pea Pasta

StevesCooking's picture
Ingredients
  Baby scallops 200 Gram, washed,patted dry
  Angel hair pasta 100 Gram
  Frozen peas 1 1⁄2 Cup (24 tbs), Defrosted
  Red onion 1⁄2 Medium, chopped roughly
  Garlic clove 1 Large, sliced finely
  Vegetable stock 1⁄2 Cup (8 tbs) (homemade or made with store bought vegetable stock cubes)
  Lemon 1⁄2 Large, squeezed
  Heavy cream 3 Tablespoon, unclotted (fresh)
  Cayenne pepper 1⁄2 Teaspoon, powdered
  Italian flat leaf parsley 1 Bunch (100 gm), only the leaves plucked and chopped finely
  Extra virgin olive oil 1 Bottle (1 l) (as required)
  Pimentos 1⁄4 Cup (4 tbs) (for garnishing)
  Parmesan cheese 100 Gram, grated (as required)
  Sea salt 1⁄2 Teaspoon (to taste)
  Black pepper 1⁄2 Teaspoon, freshly ground (to taste)
  Lemon zest 1 Dash
  Roma tomato 1 Small, deseeded and chopped (for garnishing)
Directions

GETTING READY
1. Defrost the green peas by microwaving them for 30 seconds.
2. Decant the residual water from the defrosted peas, using a colander.
3. In a deep bottomed vessel, boil water with some salt mixed in it.

MAKING
Making the sauce
4. In a non stick frying skillet, fry the onions in olive oil on medium heat, until they are soft and translucent.
5. Add a pinch of salt to the onions to fry them faster, but do not brown them.
6. Add the chopped garlic to the onions and fry for a few minutes.
7. Add the green peas and mix well. Cook for about 2 minutes, before taking off the stove.
8. Using a food processor, grind the pea’s mixture to a slightly coarse texture.
9. Return the puree to the same pan again and add the juice of half a lemon, a little bit of cayenne pepper, heavy cream and the chopped Italian parsley. Mix well and cook on low heat, for 1 minute.
Boiling the Pasta
10. Boil the Angel haired pasta to the salted boiling water, till its al dente.
11. Use a slotted spoon to remove the pasta and add it straight to the pea sauce.
Searing the scallops
12. In a non stick frying pan, heat ½ tablespoon of olive oil to smoking point.
13. Add the scallops and sear each of them, on both sides for 30-40 seconds. Each side should develop a light caramel colour.

SERVING
14. In a serving platter, spread the pasta, mixed with the pea’s sauce and scatter the seared scallops on top of it. Garnish with the deseeded tomatoes, chopped Italian parsley, lemon zest, Parmesan cheese ad libitum and a drizzle of olive oil. Decorate with quartered lemons and serve warm.

TIPS
The pea sauce can be made a day in advance, but the angel hair pasta and scallops should be prepared right before serving the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Fried
Ingredient: 
Pea
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2
How about cooking some beautiful baby scallops? To go with it some lemon and pea pasta! Steve does a fantastic job of cooking all this and presenting this beautifully too!

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