Pan Seared Scallops with Linguine al Pesto
Ingredients
Classical Pesto
-
2
bunches
Basil
-
½
bunch
Italian Parsley
-
¼
cup
grated Romano cheese
-
¼
cup
toasted pine nuts or walnuts
-
2
cloves
Garlic
-
¼
cup
Extra Virgin Olive Oil
Pan Seared Scallops
-
1
lb
fresh sea scallops
-
1
teaspoon
old bay seasoning
-
1
tablespoon
olive oil
Linguine
-
1
lb
linguine or your favorite pasta
Instructions
- Toast the pine nuts in a hot sauté pan, then remove from heat.
- Remove the leaves from the basil and parsley and place them in a food processor.
- Pulse the basil and parsley until well minced.
- Add garlic, toasted pine nuts, and grated Romano cheese to the processor and pulse to combine.
- Drizzle in olive oil until the pesto reaches a smooth consistency.
- Cook the linguine according to package instructions.
- Wash and clean the scallops, pat them dry, and sprinkle old bay seasoning on both sides.
- Heat a pan and add a light coating of olive oil.
- Carefully add the scallops to the pan without overcrowding.
- Sear the scallops without moving them for about two minutes until they form a crust.
- Turn the scallops and cook until just translucent in the center.
- Toss the cooked linguine with pesto and serve topped with scallops.
Nutrition Facts (estimated)
Servings
3
Calories
978
Total fat
35g
Total carbohydrates
120g
Total protein
42g
Sodium
703mg
Cholesterol
44mg
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