Pan Stew Of Scallops, Peas And Pearl Onions

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
538
FAT
42%
CHOL
39%
SOD
37%

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Ingredients for 4 servings

3 tablespoons coarsely chopped fresh basil

2 tablespoons extra virgin olive oil

1 cup dry white wine

1 cup chicken stock or canned low-salt chicken broth

1 teaspoon freshly grated lemon zest

Salt and freshly ground pepper

1½ cups shelled English peas (about 1¼ pounds unshelled)

1 generous cup pearl onions , peeled

1½ tablespoons finely chopped fresh flat-leaf parsley

1 pound scallops

1½ teaspoons minced garlic

1 tablespoon unsalted butter (optional)

½ pound dried pasta shells the same size as the scallops

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