Name: Pan Stew of Scallops, Peas, and Pearl Onions
Yield: Serves 4
Ingredients: 1/2 pound dried pasta shells the same size as the scallops; 2 tablespoons extra-virgin olive oil; 1 generous cup pearl onions, peeled; 1 pound scallops; 1 1/2 teaspoons minced garlic; 1 cup dry white wine; 1 cup chicken stock or canned low-salt chicken broth; salt and freshly ground pepper; 1 1/2 cups shelled English peas (about 1 1/4 pounds unshelled); 3 tablespoons coarsely chopped fresh basil; 1 teaspoon freshly grated lemon zest; 1 1/2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon unsalted butter (optional)

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. (Names, sizes, and thickness vary from brand to brand.)And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.

Chef's Notes:

If you prefer less wine flavor, reduce the amount to 1/2 cup or leave it out altogether, replacing the liquid with 1 cup water and 1 tablespoon freshly squeezed lemon juice.

Recipe notes

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