Description
This Pea Pesto Pasta with Brown Butter Scallops is a vibrant and flavorful dish that combines a fresh pea and arugula pesto with tender, pan-seared scallops. The angel hair pasta is tossed in a creamy, zesty pesto featuring ricotta and Parmesan, while the scallops are cooked in ghee to achieve a rich brown butter finish. Perfect for a quick yet impressive meal, this recipe captures the freshness of spring produce and the luxuriousness of seafood in just 25 minutes.
Ingredients
Pesto
- 3 tablespoons olive oil
- 1 1/4 cup arugula
- 1/4 cup fresh basil
- 1/2 cup frozen sweet peas, thawed and rinsed
- Zest from 1/2 lemon
- Juice from 1 lemon
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan-Reggiano
- 1/4 teaspoon crushed red pepper
- Kosher salt, to taste
Pasta
- 1 pound angel hair pasta (or other pasta of choice)
Scallops
- 2 tablespoons ghee or butter
- 1 pound scallops, thawed and dried well with a paper towel
- Kosher salt, to taste
Instructions
- Make the pesto: In a blender or food processor, combine olive oil, arugula, basil, peas, lemon zest, lemon juice, ricotta, Parmesan, crushed red pepper, and a few pinches of kosher salt. Pulse until the pesto is smooth, stopping to scrape down the sides as needed. Taste and adjust salt as necessary. Set aside.
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, approximately 6 minutes, until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Return the pasta to the pot.
- Toss pasta with pesto: Add the prepared pesto to the drained pasta. Toss well to coat evenly. If the mixture is too thick, add a splash or two of the reserved pasta water to loosen and create a silky texture.
- Cook the scallops: Heat a small skillet over medium-high heat and add ghee or butter. Once hot, add the scallops seasoned with a pinch of kosher salt, cooking them in batches to avoid overcrowding. Cook the scallops on the first side for 30 to 40 seconds, then flip and cook for another 30 seconds on the opposite side until they develop a golden brown crust and are cooked through.
- Serve: Divide the pesto pasta and brown butter scallops among serving bowls. Garnish with fresh basil sprigs and an extra sprinkle of grated Parmesan. Serve immediately and enjoy.
Notes
- Thoroughly dry the scallops before cooking to ensure a good sear and prevent steaming.
- You can substitute angel hair pasta with other types such as spaghetti or linguine depending on preference.
- If frozen peas aren't available fresh, rinsing thawed peas under cool water helps retain their bright color and sweetness.
- Reserve pasta cooking water as its starch helps loosen and bind the pesto sauce to the pasta.
- Cook scallops in batches to avoid lowering the pan temperature, which can prevent browning.
- Adjust crushed red pepper to taste based on your heat preference.
