Bay Scallops with Fresh Herb Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 16-ounce package(s) vermicelli or thin spaghetti |
2 tablespoon(s) butter |
1 1/2 pound(s) bay scallops |
1 cup(s) frozen green peas, thawed |
3 slice(s) bacon, cooked crisp and crumbled |
2 clove(s) garlic, minced |
2 tablespoon(s) chopped fresh italian (flat-leaf) parsley |
2 tablespoon(s) chopped fresh mint |
2 tablespoon(s) chopped fresh chives |
1/4 cup(s) grated parmesan (1 ounce) |
Directions:
1. Bring a large pot of lightly salted water to boiling. Add pasta; cook al dente according to package directions. Drain; keep warm.
2. Meanwhile, in a large heavy skillet, melt butter over medium-high heat. Pat scallops dry with paper towels. Add scallops; cook and stir 5 minutes. Add peas, bacon and garlic; cook and stir 2 minutes. Add parsley, mint and chives; toss gently to combine. Season with salt and freshly ground black pepper to taste.
3. Place pasta in a large shallow bowl. Top with scallops, sprinkle with Parmesan, season with pepper to taste, and serve.
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