Receta Gemelli with Spicy Scallops and Snap Peas

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Ingredientes

  • 1 teaspoon seeded and minced habanero chile
  • 1 teaspoon Champagne vinegar
  • 1 pound sea scallops cut in half or 1 lb of
  • bay scallops
  • 1/4 cup plus 2 tablespoons extra-virgin olive
  • oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1/2 pound sugar snap peas, thinly sliced
  • crosswise
  • 3 tablespoons unsalted butter, cut into cubes
  • In a small bowl, combine the habanero, vinegar and sugar.
  • In a medium
  • bowl, toss the scallops with 1/4 cup of the olive oil and the lemon juice and
  • season with salt and pepper.
  • In a large saucepan of salted boiling water, cook the pasta until al
  • dente. Drain the pasta, reserving 1/2 cup of the cooking water.
  • Meanwhile, in a large, deep skillet, add the habanero, garlic and
  • remaining 2 tablespoons of oil; warm over moderate heat until fragrant, 2
  • minutes. Spread the scallops in the skillet and cook over moderate heat,
  • without stirring, until nearly white, 4 minutes. Gently fold in the sugar snap peas, butter and 1/4 cup of the pasta
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