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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kayla taljaard
kayla-t@gmail.comOverall, I really enjoyed this dish. It was easy to make and the flavors were amazing. I would definitely recommend it to anyone who loves seafood.
Malissa Jones
malissa-j@gmail.comThis dish is a bit pricey to make, but it's definitely worth it. The scallops are so tender and juicy, and the sauce is amazing. I would definitely make this again for a special occasion.
M Attaullah
m72@aol.comI love the combination of scallops and peas in this dish. The flavors go so well together. I would definitely recommend this recipe to anyone who loves seafood.
Panna Hossain
panna68@gmail.comThis was the first time I've ever cooked scallops, and they turned out great! I followed the recipe exactly and the scallops were perfectly cooked.
Vusimuziknowlegde
vusimuziknowlegde@yahoo.comI'm not a big fan of scallops, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious. I would definitely make this again.
Gary Ewart
ewart.gary@aol.comThis dish was really easy to make. I was able to get it on the table in under 30 minutes. It's a great weeknight meal.
sabuj islam
is80@yahoo.comI served this dish over angel hair pasta instead of pappardelle. It was still delicious, but I think the pappardelle would have been a better choice.
Gul Sahin
gs74@gmail.comI added some chopped sun-dried tomatoes to the dish and it gave it a really nice flavor. I would definitely recommend trying this variation.
Rainy Raven
r.r@hotmail.comI had some trouble finding fresh scallops, so I used frozen ones instead. The dish still turned out great! The scallops were still tender and juicy, and the sauce was flavorful.
Jace B
j-b@hotmail.comThis dish was a bit too rich for my taste. The scallops were a bit overcooked and the sauce was too heavy. I think I would try a different recipe next time.
Md Chandon
chandon@gmail.comI made this dish for a dinner party and it was a hit! Everyone loved the scallops and the peas. I will definitely be making this again.
Nasibullah Achkzai
nasibullahachkzai@yahoo.comI followed the recipe exactly and the dish turned out great. The scallops were cooked perfectly and the sauce was creamy and flavorful. I would definitely recommend this recipe to anyone who loves seafood.
Muzzammil Ameer
m59@aol.comThe flavors in this dish were amazing. The scallops were tender and juicy, and the peas added a nice brightness. I also loved the crispy shallots on top.
Albert Sawyer
sawyer_a@hotmail.comThis was an easy dish to make and the end result was delicious! The scallops were perfectly cooked and the peas added a nice pop of sweetness. I would definitely make this again.