Instructions
- Bring a large saucepan of water to a boil on the stove for the pasta. Bring a small saucepan of salted water to a boil on the stove for the peas. Cook the peas until tender, about 3 minutes. Drain the peas, reserving ¼ cup of the cooking water. Transfer the peas and the reserved cooking water to a food processor along with the lemon juice, 2 tablespoons of the oil, 1 teaspoon salt, and the pepper. Process until thoroughly blended. Return the pea pesto to the small saucepan and keep warm.
- Prepare the grill for direct cooking over high heat (450° to 550°F) .
- Prepare the grill for cooking over high heat (500°F) .
- Blot the scallops dry, and remove and discard the tough side muscle that might be left on each one. Brush the scallops on both sides with the remaining 1 tablespoon oil.
- Cook the pasta until al dente, according to package directions.
- Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are cooked through and just opaque in the center, 4 to 6 minutes, turning once. Remove from the grill. Drain the pasta, reserving ¼ cup of the cooking water. Toss the pasta, the reserved cooking water, and the pea pesto together. Top the pasta with the scallops, chives, and bacon.
- Brush the cooking grates clean. Grill the scallops over high heat, with the lid closed, until they are cooked through and just opaque in the center, 4 to 6 minutes, turning once. Remove from the grill. Drain the pasta, reserving ¼ cup of the cooking water. Toss the pasta, the reserved cooking water, and the pea pesto together. Top the pasta with the scallops, chives, and bacon.
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