Bucattini in pea sauce with seared scallops

Bucattini in pea sauce with seared scallops

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 6 servings
  • 500 gr bucattini precooked. Reserve cooking water
  • 500 gr fresh peas
  • 1 cup finely chopped onion
  • ¼ cup olive oil
  • 140 gr grated Parmesan cheese
  • 2 eggs
  • Pasta cooking water
  • 600 gr scallops dried with paper towels
  • Frying oil
  • 1 tablespoon ghee for frying
  • Salt and pepper to taste


    In a pot heat the olive oil and fry the onion
    Once translucent add the peas and ¼ cup of pasta cooking water and simmer until the peas are cooked
    Season with salt and pepper
    Blend 3/4 of the peas until you have a homogeneous sauce
    Return to the pan with the leftover peas and heat until it is about to boil
    Add the pre-cooked bucattini and some more of the cooking water
    Mix the cheese with the two eggs until you get a thick paste
    While the pasta has just cooked, heat a pan until very hot
    Add the oil and ghee and fry the scallops for 3 minutes or until both sides are sealed
    Remove from the pan and set aside
    Once the pasta is cooked, remove from heat, add the cheese mixture and integrate the bucattini with the pea sauce
    Serve on a plate with the scallops on top


Log in or Register to write a comment.