Grilled Scallops with Pea Pesto over Angel Hair Pasta

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 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.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
  Prepare the grill for cooking over high heat (500°F).
• 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.

  Related Grill Skills

  Selecting Scallops
• 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 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, 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 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, chives, and bacon.