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Ингредиенты
- 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
View Full Recipe at CHEWING THE FAT
