Scallop Sauce with Peas, Ham, and Onions
FOR PASTA

     For a pasta sauce peas, ham, and onions are added to simple braised scallops.

Serves 4

Olive oil, 3 tablespoons
Dried thyme, 1/2 teaspoon
Red pepper flakes, sprinkle for hotness desired
Garlic, 1 clove
Sauté pan, or skillet, with cover, large enough to hold scallops in one layer

Scallops, 1 pound, with their liquid

Onions, 3 ounces, 3/4 cup, chopped coarsely
Ham, cooked, 2 tablespoons, 1 ounce, diced
White wine, combined with scallop juice, 1/3 cup total
Water, 1/3 cup, more if needed

Arrowroot, 1 teaspoon per cup of liquids, or cornstarch

     Set frozen peas in a bowl to thaw at room temperature. Sprinkle in a teaspoon of sugar. (To thaw quickly, place in a pan with a tablespoon of water. Heat covered a couple of minutes.)
     Peel the garlic clove and cut into four pieces. Drain the scallops and reserve liquid.
     Warm olive oil in pan. Add thyme, pepper flakes, and garlic.  Simmer gently three or four minutes to roast the spices. Remove the garlic pieces if they become brown at any point.
     Add chopped onions and ham. Cook until the onions soften, about 5 minutes.
     Add white wine, scallop juice, and water to pan. Cover and simmer 10 minutes to develop flavors. Add tablespoons of water if running dry. 

(May be made ahead of time to this point.)

To cook scallops

     Add scallops to the pan. Cover and simmer until done, about 5 minutes. Turn a couple of times. 
     Scallops are done when they just begin to offer some resistance to the touch. If cooked too long, they toughen.

To Thicken Sauce

     If desired, thicken sauce with arrowroot or cornstarch, first removing scallops to a side plate.

To Serve

     Place scallops and sauce in a serving dish. Top with peas and serve.

Variation
     Omit onions, substituting some corn and roasted red pepper added at the end.