Scallop Scampi with Pappardelle and Peas.
A twist on the classic scampi recipe.
Servings: 4 People
Equipment
- Pan
- Measuring cup
- Garlic press (optional)
Ingredients
- 12 oz. Scallops (thawed if previously frozen)
- 16 oz. Pappardelle pasta
- 4 tbsp Unsalted butter
- 1 Lemon, juiced
- 1 tbsp Flour
- 1 tbsp Capers
- 2 tbsp Olive oil
- 4 Garlic gloves
- 1 can Sweet peas (15 oz) no salt or low sodium
- 1 cup Chicken broth (or ½ broth ½ dry white wine)
- 1 tsp Red pepper flakes (optional)
- 1 tsp Parsley
- Salt & Pepper
- Green onions for garnish (optional)
Instructions
- Wash the scallops under cold running water, set on paper towels and pat dry.
- Cook the pasta according to the package instructions.
- Drain the canned peas and set aside.
- Set the pan on medium heat, add olive oil and butter. Let the butter melt.
- Add the garlic and sauté for 2-3 minutes.
- Add the dry scallops to the pan and sauté for 3-4 minutes on each side.
- Add the chicken broth (or broth/wine mixture) and lemon juice. Let simmer for 3 minutes.
- Spoon in a little broth in a cup or a glass, add the flour and mix until the flour is thoroughly mixed in with the broth.
- Add the flour/broth mixture to the pan. This is going to act as a thickening agent for the sauce.
- Drain the pasta and add it to the pan with scallops, mix the pasta and the sauce.
- Add the red pepper flakes, parsley and capers. Sauté for additional 2 minutes.
- Turn off the heat and stir in the peas.
- Serve and enjoy!