I was recently in a T.J. Maxx store when I saw this little package of pasta bowties in multicolors and it just screamed spring to me and I had to buy it!
And then... what to do with it?
Bay scallops were on sale and I thought that would make a good pairing. This is an easy, fast-cooking entree that is both colorful and delicious.
8 oz. MULTICOLORED PASTA
1 c. PEAS, cooked (asparagus would also be a good substitute)
1 1/2 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 lb. BAY SCALLOPS
4 cloves GARLIC, minced
1/2c. WHITE WINE
2 Tbsp. LEMON JUICE
1/4c. FLAT-LEAF PARSLEY, chopped
6 Tbsp. COLD BUTTER, cut into cubes
Pinch of CAYENNE PEPPER
SALT and PEPPER, to taste
Thinly sliced SCALLION for garnish
Cook pasta according to package instructions.
Drain and then toss with just a dribble of olive oil to keep from sticking together.
Heat the olive oil in a skillet over high heat.
When oil is hot, add the scallops into the pan and cook for 30 seconds without stirring.
Toss the scallops in the pan and stir in garlic.
Cook and stir until fragrant, about 30 seconds.
Stir wine and lemon juice into the scallops, bring to a boil, and cook for about 30 seconds.
Stir parsley and cold butter into scallops and remove from heat.
Add salt, pepper and cayenne pepper.
Add pasta and peas to the sauce and gently stir until evenly heated through.
Garnish with a few slices of scallion if desired.