Bay Scallops And Peas With Pesto Sauce On Rotini Pasta

• 6 ounces small Bay Scallops
• 5 ounces small peas
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 large garlic cloves
• 6 ounces rotini pasta
• 1 red jalapeno, chopped fine
• 1/4 cup fresh basil, chopped
• 1 zest of 1 lemon
• Pinch red pepper flakes
• 1 tablespoon corn starch or arrow root
• lemon quarters
• 1/4 cup Parmesan cheese

1. Melt butter in a 10" cast iron pan. Add olive oil.
2. Add scallops and red pepper flakes and saute on medium heat until cooked thoroughly, about 2 minutes. Add peas and saute 1 more minute. Remove from pan and reserve in warming oven at 150-200*F
3. Reduce pan to medium-low heat, add jalapeno and saute 3 minutes while stirring frequently. Add the chopped garlic and saute another 2 minutes.
4. In a small pot, heat the pesto sauce until it starts to simmer then turn it off and let it stay warm.
5. Before cooking the sauce, cook the rotini pasta in salted and oiled boiling water until al dente or done as you like it. Pour into colander and drain.
6. Add drained pasta to a heated shallow bowl or plate. Spoon the sauce onto the pasta covering all but the edges. Spoon the scallops and peas mixture on top of the sauce. Top with a little grated Parmesan cheese and the remaining chopped basil. Serve with lemon quarters.

bay scallops, peas, unsalted butter, extra virgin olive oil, garlic, rotini pasta, red, fresh basil, red pepper, corn starch, lemon quarters, parmesan cheese

Taken from food52.com/recipes/25308-bay-scallops-and-peas-with-pesto-sauce-on-rotini-pasta (may not work)