PAPPARDELLE WITH SAUTEED SCALLOPS AND PEAS
Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- 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 tablespoonbutter. 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.
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