Anna Williams
Prep Time
5 Mins
Cook Time
7 Mins
Yield
Makes 4 servings (serving size: 2 cups)

Andrea's wine pick: The tender pear fruit and slight licorice note of an Oregon pinot gris will bring out the sweetness of the scallops and peas, and the aromatics of the basil. Look for WillaKenzie Estate Pinot Gris, $18.

How to Make It

Step 1

Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.

Step 2

Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.

Step 3

Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.

You May Like

Ratings & Reviews