-
1
Bring a large pot of water to a boil and add salt.
-
2
Add the pasta and cook until al dente, about 12 minutes.
-
3
While the pasta water comes to a boil, begin cooking the pan stew.
-
4
Heat the olive oil in a large saute pan over medium-high heat until hot.
-
5
Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes.
-
6
Remove to a plate and reserve.
-
7
Add the scallops, and cook without moving them until they brown on one side, about 1 minute.
-
8
Turn and cook just until cooked through, about 1 1/2 minutes longer.
-
9
(The timing will vary according to the size of the scallops.
-
10
Bay scallops require only seconds.)
-
11
Remove the scallops to a plate.
-
12
Add the garlic to the pan and saute briefly until light brown.
-
13
Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits.
-
14
Add the stock, return to a boil, season with salt and pepper, and add the reserved onions.
-
15
Simmer gently until the onions are tender, about 10 minutes.
-
16
Add the peas and continue to cook until just tender, about 3 minutes.
-
17
Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using.
-
18
Cook just until the scallops are warm.
-
19
When the pasta is cooked, drain well and add to the saute pan with the pea mixture.
-
20
Taste for seasoning and serve immediately.
