Gemelli w/Scallops, Roasted Red Peppers & Baby Peas

By Bearbuddy45

Ingredients

• 3 tbsp. olive oil
• 2 tbsp. unsalted butter
• 4 scallions, chopped (do not substitute)
• 1 lb. scallops (cut in half if too large)
• 1 1/4 c. Frozen baby peas
• 2 roasted red peppers, julienned
• 1 (1 lb.) box gemelli pasta
• 1 c. dry white wine
• 3-4 strands fresh saffron
• salt and fresh ground black pepper
• 2 tbsp. chopped fresh dill
• dill sprigs for garnish, if desired

Details

Servings 4

Preparation

Step 1

Bring a large pan of water to a boil. Cook pasta as per directions on the box, timed to be finished before final step of recipe.

Heat oil and butter in a large frying pan. Sauté the scallions lightly.

Stir in the wine and saffron threads. Raise the heat and cook until the wine is reduced by half. Add the scallops, salt and pepper to taste. Cover and reduce heat to low. Cook for approximately 5 minutes or until the scallops are done.

Drain the pasta. Add it to the pan with the sauce. Fold in peas and roasted red peppers. Stir over high heat for 1-2 minutes to warm through and blend. Sprinkle with fresh chopped dill and garnish with dill sprigs. Serves 4.