Gemelli with Spicy Scallops and Snap Peas Recipe by Monte

click to rate

1 vote | 591 views

Ingredients

1 teaspoon seeded and minced habanero chile
1 teaspoon Champagne vinegar
1 pound sea scallops cut in half or 1 lb of
bay scallops
1/4 cup plus 2 tablespoons extra-virgin olive
oil, plus more for drizzling
2 tablespoons fresh lemon juice
1/2 pound sugar snap peas, thinly sliced
crosswise
3 tablespoons unsalted butter, cut into cubes
In a small bowl, combine the habanero, vinegar and sugar.
In a medium
bowl, toss the scallops with 1/4 cup of the olive oil and the lemon juice and
season with salt and pepper.
In a large saucepan of salted boiling water, cook the pasta until al
dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Meanwhile, in a large, deep skillet, add the habanero, garlic and
remaining 2 tablespoons of oil; warm over moderate heat until fragrant, 2
minutes. Spread the scallops in the skillet and cook over moderate heat,
without stirring, until nearly white, 4 minutes. Gently fold in the sugar snap peas, butter and 1/4 cup of the pasta