Seared Scallop Gemelli With Asparagus, Snap Peas And Pecorino

• 8 ounces gemelli pasta
• 2 ounces pancetta, chopped
• 3 tablespoons extra virgin olive oil, divided
• 1 sweet onion, chopped
• 4 garlic cloves, minced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 8 ounces sugar snap peas
• 1/3 cup dry vermouth
• 2 tablespoons chopped fresh tarragon
• 1 lb sea scallops
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons unsalted butter
• 3/4 cup freshly grated pecorino romano cheese

1. Cook pasta in boiling salted water according to package directions; drain.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.
3. Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.
4. Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.

gemelli pasta, pancetta, extra virgin olive oil, sweet onion, garlic, sugar, tarragon, scallops, salt, black pepper, unsalted butter, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/seared-scallop-gemelli-with-asparagus-snap-peas-and-pecorino-537545 (may not work)