Bay Scallops And Peas In Pesto Sauce On Rotini Pasta

• 6 ounces Bay Scallops patted dry
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 large garlic cloves, sliced thin
• 5 ounces small peas
• 6 ounces rotini pasta (or whatever pasta you prefer)
• 1 red jalapeno, seeded and chopped (green will work if red is not available)
• 1/4 cup fresh basil, chopped or torn
• zest from 1 lemon
• 1 pinch red pepper flakes
• 1 teaspoon arrow root or cornstarch whisked in carefully to thicken
• lemon quarters for garnish
• Parmesan cheese on top

1. Melt butter in a 12" cast iron pan. Add EVOO.
2. Add scallops and red pepper flakes and saute on medium heat until cooked thoroughly, about 2 minutes. Add peas and cook 1 more minute. Remove from pan and reserve in warming oven at 150-200*F
3. Reduce to medium-low heat, add jalapeno and saute 3 minutes while stirring frequently. Add the chopped garlic and saute another 2 minutes.
4. Heat the pesto sauce until it starts to simmer, then remove from heat.
5. While cooking the sauce, cook the rotini pasta in salted and oiled boiling water until al dente. Pour into colander and drain.
6. Add drained pasta to a heated bowl or plate. Spoon the sauce onto the pasta, not covering it all. Spoon the scallops and pea mixture on top of the sauce. Top with a little grated Parmesan cheese and remaining chopped basil. Serve with lemon quarters.

unsalted butter, extra virgin olive oil, garlic, peas, rotini pasta, red, fresh basil, zest from, red pepper, arrow root, lemon quarters, parmesan cheese

Taken from food52.com/recipes/25391-bay-scallops-and-peas-in-pesto-sauce-on-rotini-pasta (may not work)