Brown Butter Scallops + Walnut Pesto Pasta
Ingredients
Walnut Pesto
-
½
cup
walnuts
-
1¼
cups
fresh basil
-
¼
cup
shredded Parmesan cheese
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
crushed red pepper
-
1
clove
garlic
-
¼
lemon
juice
-
½
pound
pasta
Brown Butter Scallops
-
1 to 2
teaspoons
oil
-
½
pound
scallops
-
to taste
salt
-
2
tablespoons
unsalted butter
Instructions
- Make the pesto by blending walnuts, basil, Parmesan, olive oil, salt, crushed red pepper, garlic, and lemon juice until smooth.
- Boil salted water and cook the pasta according to package instructions, reserving some pasta water before draining.
- Mix the cooked pasta with the pesto and a splash of reserved pasta water, then keep warm.
- Pat the scallops dry, season with salt, and cook in a skillet with oil until golden brown on both sides.
- In the same skillet, melt the butter until it becomes foamy and browned.
- Serve the pasta in bowls topped with scallops and drizzled with browned butter.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
300mg
Cholesterol
80mg
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