Bay Scallops with Fresh Herb Pasta

Recipe from a Harris Teeter Fisherman's Market Recipe Card.

Yield: 4 servings
Community Recipe from

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  • 1 16-ounce package(s) vermicelli or thin spaghetti
  • 2 tablespoon(s) butter
  • 1 1/2 pound(s) bay scallops
  • 1 cup(s) frozen green peas, thawed
  • 3 slice(s) bacon, cooked crisp and crumbled
  • 2 clove(s) garlic, minced
  • 2 tablespoon(s) chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoon(s) chopped fresh mint
  • 2 tablespoon(s) chopped fresh chives
  • 1/4 cup(s) grated Parmesan (1 ounce)


  1. 1. Bring a large pot of lightly salted water to boiling. Add pasta; cook al dente according to package directions. Drain; keep warm.
  2. 2. Meanwhile, in a large heavy skillet, melt butter over medium-high heat. Pat scallops dry with paper towels. Add scallops; cook and stir 5 minutes. Add peas, bacon and garlic; cook and stir 2 minutes. Add parsley, mint and chives; toss gently to combine. Season with salt and freshly ground black pepper to taste.
  3. 3. Place pasta in a large shallow bowl. Top with scallops, sprinkle with Parmesan, season with pepper to taste, and serve.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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