Linguine with Scallops and Peas
I found this recipe in the September 2011 edition of Real Simple magazine and I modified it for our tastes.
You can add Panko bread crumbs, cooked with butter and lemon zest to the top if you like.
I think it sounds like a delicious addition, but I have two who don't care for Panko so I omitted this step.
Cook linguine in salted water, adding frozen peas during the last 2 minutes of cooking.
Drain, reserving some of the pasta liquid.
Thaw (if necessary) bay scallops (which I had on hand) or sea scallops and pat dry.
Sear on both sides in melted butter and toss together with the pasta and peas.
Double click to print as a 5x7 recipe card.