Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Pan Seared Scallops With Melted Leeks
Ingredients
- ¾ cup pitted Castelvetrano olives, torn
- 1 red Fresno chile, finely chopped
- ½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
- 6 tablespoons olive oil, divided
- ¾ teaspoon freshly ground black pepper, divided
- 6 large leeks, thinly sliced (about 6 cups)
- 4 cloves garlic, thinly sliced
- 1 ¼ teaspoons kosher salt, divided
- 1 ½ pounds large sea scallops, patted dry
- Fresh flat-leaf parsley leaves, for serving
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