Pan Stew of Scallops, Peas, and Pearl Onions Recipe | Epicurious

Ingredients

• 1/2 pound dried pasta shells the same size as the scallops
• 2 tablespoons extra-virgin olive oil
• 1 generous cup pearl onions, peeled
• 1 pound scallops
• 1 1/2 teaspoons minced garlic
• 1 cup dry white wine
• 1 cup chicken stock or canned low-salt chicken broth
• salt and freshly ground pepper
• 1 1/2 cups shelled English peas (about 1 1/4 pounds unshelled)
• 3 tablespoons coarsely chopped fresh basil
• 1 teaspoon freshly grated lemon zest
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon unsalted butter (optional)