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Grilled Scallops with Pea Pesto over Angel Hair Pasta

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    4 to 6 min.

Ingredients
Instructions

the Ingredients

20151023095357 Row Seafood 26
  • 225 grams dried angel hair pasta
  • Kosher salt
  • 225 grams frozen peas (about 225 grams)
  • 60 millilitres fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon freshly ground black pepper
  • 12 sea scallops, each about 55 grams
  • ¼ cup chopped fresh chives
  • 4 slices of bacon, cooked and crumbled

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Bring a large saucepan of water to a boil on the stove for the pasta. Bring a small saucepan of salted water to a boil on the stove for the peas. Cook the peas until tender, about 3 minutes. Drain the peas, reserving 60 millilitres 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 of salt and the pepper. Process until thoroughly blended. Return the pea pesto to the small saucepan and keep warm.
  • Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 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 of oil.
  • Cook the pasta until al dente, according to package directions.
  • 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 centre, 4 to 6 minutes, turning once. Remove from the grill. Drain the pasta, reserving 60 millilitres of the cooking water. Toss the pasta, the reserved cooking water and the pea pesto together. Top the pasta with the scallops, chives and bacon.
    Brush the cooking grates clean. Grill the scallops over high heat, with the lid closed, until they are cooked through and just opaque in the centre, 4 to 6 minutes, turning once. Remove from the grill. Drain the pasta, reserving 60 millilitres of the cooking water. Toss the pasta, the reserved cooking water and the pea pesto together. Top the pasta with the scallops, chives and bacon.

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