Aug 1, 2013

Grilled Scallops with Pea Pesto over Angel Hair Pasta Recipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 4 to 6 minutes

Grocery List

Fresh Produce

  • .25 oz fresh chives
  • 1 lemons

Meat / Poultry / Seafood

  • 4 slices bacon
  • 12 sea scallops, each about 2 oz

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1.25 tsp kosher salt


  • 8 oz dried angel hair pasta
  • 8 oz frozen peas


  • 8 ounces dried angel hair pasta
  • Kosher salt
  • 8 ounces frozen peas
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon freshly ground black pepper
  • 12 sea scallops, each about 2 ounces
  • ¼ cup chopped fresh chives
  • 4 slices bacon, cooked and crumbled


  1. Bring a large saucepan of water to a boil for the pasta. Bring a small saucepan of salted water to a boil for the peas. Cook the peas until tender, about 3 minutes. Drain the peas, reserving ¼ cup of the cooking water. Transfer the peas and the reserved cooking water to a food processor along with the lemon juice, 2 tablespoons of the oil, 1 teaspoon salt, and the pepper. Process until thoroughly blended. Return the pea pesto to the small saucepan and keep warm.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. Blot the scallops dry, and remove and discard the tough side muscle that might be left on each one. Brush the scallops on both sides with the remaining 1 tablespoon oil.

  4. Cook the pasta until al dente, according to package directions.

  5. Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are cooked through and just opaque in the center, 4 to 6 minutes, turning once. Remove from the grill. Drain the pasta, reserving ¼ cup of the cooking water. Toss the pasta, the reserved cooking water, and the pea pesto together. Top the pasta with the scallops, and garnish with the chives and bacon.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Aug 17, 2013

fred F

Great Leftover

The lemon in the pesto minimized the flavors of the peas.We agree with the other review that garlic would be a good addition to the pesto. I thought as a leftover two days later, that the flavors in the sauce were brighter and although we liked it the first time, I enjoyed the dish more gently reheated in the microwave. There was enough for two the second round but it was so good left over, I ate the whole thing!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jan 26, 2014

Daniel K

Grilled Scallops with Pea Pesto

This is a very good recipe. It seems scallops and my Weber grill go together real well. The charcoal flavor of those scallops cooked on the grill was outstanding. Before this recipe I've never cooked scallops on the grill. The pea pesto was a bit tame for my taste but my prefers it that way. The angel hair pasta was just right for this dish. I will definitely make this dish again.

Type of Griller


Would you recommend this recipe? YES

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Grilled Scallops with Pea Pesto over Angel Hair Pasta