Super Yummy Lemony Pasta with Chick Peas and Scallops

Course: Main Course

Keyword: seafood, pasta

Servings:

Calories: 362kcal

Author: www.seasaltgalleykat.com

1/2 Pound Spaghetti, fettucini, or tagliatelle Or enough to serve 4, about 2-3 inch bundle
2/3 Cups Frozen peas
1/2 Cup Bread crumbs
1/2 Tbsp Grated parmesan cheese
1 Tbsp Olive oil
1/4 Cup Olive oil
2 Cloves Garlic Smashed
3 Tbsp Fresh lemon juice
1 15 oz can Chick peas Drained
1 Tbsp Urfa Biber
1 Tsp Crushed chilis
2 Tbsp Preserved lemon Chopped
1/2 Cup White wine
3 Tbsp Butter
1 Cup Chicken broth
12 Scallops If large cut in four
Extra Parmesan and chopped parsley for serving

Cook pasta according to directions. Adding the frozen peas at the same time will cut down on extra pans. Drain pasta and set aside
Combine crumbs, Parmesan and olive oil in small bowl and set aside.
In an oven proof pan (if using conventional oven method) gently saute garlic in 1/4 cup olive oil. Add seasonings and chick peas and simmer for 2-3 minutes. Deglaze with white wine. Add chicken broth and butter and simmer for another 2-3 minutes
Add pasta and peas to the sauce, stiring to combine. If using a conventional oven, add scallops to pasta nestling them down into the mixture, sprinkle with crumb topping and cook in pre-heat 375 ° oven until scallops are cooked through and topping is lightly browned.
For Omnia oven users, transfer pasta mixture to baking pan, nestle the scallops down into pasta, sprinkle with crumb topping, cover and cook on pre-heated base plate for 15-20 minutes until scallops are cooked through and topping is lightly browned.