Preparation Steps

• Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions. Add the peas to the boiling pasta water 4 minutes before the pasta is finished cooking.
• Reserve 0.5 cup of pasta water before draining. Drain the pasta and peas and return them to the pot.
• Stir in the chopped parsley and 1 teaspoon of olive oil. Gradually add reserved pasta water until the sauce coats the pasta nicely. Adjust salt and pepper to taste.
• While the pasta is cooking, season the scallops lightly with salt and pepper on both sides.
• In a large skillet, heat the butter over medium heat until melted and slightly foamy. Place the seasoned scallops in the hot skillet, ensuring they are not overcrowded.
• Cook the scallops for 2 to 3 minutes until well-browned on the first side.
• Flip the scallops and cook for about 30 to 60 seconds more, until they are opaque throughout but still slightly translucent in the very center. Be careful not to overcook.
• Serve the seared scallops immediately over the pasta and pea mixture.