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Pea Pesto Pasta with Brown Butter Scallops Recipe

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An elegant seafood pasta featuring tender noodles coated in vibrant pea and basil pesto, topped with golden seared scallops and nutty brown butter. Lemon and Parmesan balance the richness with bright, savory flavor.

Ingredients

  • Green peas, fresh or frozen
  • Fresh basil leaves
  • Freshly grated Parmesan cheese
  • Garlic cloves
  • Fresh lemon juice
  • Lemon zest
  • Extra-virgin olive oil
  • Pine nuts or walnuts
  • Salt
  • Freshly ground black pepper
  • Linguine, spaghetti, or fettuccine
  • Salt, for the pasta water
  • Reserved pasta cooking water
  • Grated Parmesan, for serving
  • Fresh basil, for serving
  • Large sea scallops
  • Unsalted butter
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Fresh lemon juice

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package directions.
  2. Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside.
  3. For the pea pesto, add the peas, basil, Parmesan, garlic, lemon juice, lemon zest, and pine nuts or walnuts to a food processor.
  4. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra-virgin olive oil and blend until the pesto reaches the desired consistency.
  5. Season the pea pesto with salt and black pepper. If it is especially thick, blend in 1–2 tablespoons of reserved pasta water.
  6. Transfer the warm pasta to a large skillet or mixing bowl and add the pea pesto. Toss together, gradually adding reserved pasta water until a silky sauce coats the noodles.
  7. Pat the scallops very dry with paper towels and season both sides with salt and black pepper.
  8. Heat olive oil in a large skillet over medium-high heat. Once hot, arrange the scallops in a single layer with space between them.
  9. Sear without moving for about 2 minutes, until the bottoms develop a deep golden crust. Turn and cook the second side for another 1–2 minutes.
  10. Reduce the heat slightly and add the butter. Gently swirl the skillet as the butter melts, foams, and becomes golden brown with a nutty aroma.
  11. Spoon the brown butter over the scallops for about 30 seconds, then finish with a squeeze of fresh lemon juice.
  12. Divide the pea pesto pasta among serving plates and arrange the brown butter scallops on top. Spoon a little browned butter over each serving.
  13. Finish with additional Parmesan, fresh basil, lemon zest, and freshly ground black pepper before serving.

Notes

  • For creamier pea pesto, blend in a spoonful of ricotta or mascarpone.
  • Asparagus, spinach, zucchini, or additional peas can be sautéed and tossed into the pasta.
  • For a nut-free pesto, omit the pine nuts or walnuts and add a little extra Parmesan if desired.
  • Shrimp can replace the scallops and can be sautéed with butter, olive oil, and lemon.
  • For a vegetarian variation, omit the scallops and serve with roasted vegetables, crispy mushrooms, or additional Parmesan.
  • Add red pepper flakes to the pesto or finished pasta for subtle heat.
  • Pat scallops thoroughly dry and avoid overcrowding the skillet to encourage a deep golden crust.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days, preferably keeping the scallops separate from the pasta.
  • Reheat the pasta gently with a splash of water or broth and warm the scallops only briefly over low heat to avoid overcooking.
  • Pea pesto can be prepared ahead and refrigerated for several days with a thin layer of olive oil over the surface.

Nutrition

Find it online: https://thefamilycooking.com/pea-pesto-pasta-with-brown-butter-scallops-recipe/