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All RecipesSeafood

Jamie Purviance

Grilled Scallops with Pea Pesto over Angel Hair Pasta

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    4 to 6 mins

Serves 4
Prep Time
20 mins
Grilling Time
4 to 6 mins

the Ingredients

20151023095357 Row Seafood 26
  • 8 ounces dried angel hair pasta
  • Kosher salt
  • 8 ounces frozen peas (about 1½ cups)
  • 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


  • 01 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.
  • 02 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 03 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.
  • 04 Cook the pasta until al dente, according to package directions.
  • 05 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.

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