Pesto Pasta with Seared Scallops
August loves meals like this, since having scallops is like getting dessert and dinner in one. Pesto sauce is fairly easy to make, too, so this could be a great Valentine’s at-home dinner date plate, giving you more time for other things!
1/2 box of Barilla Plus spaghetti
8 large sea scallops
2 cups of packed fresh basil leaves
2/3 cup and 1 tsp. of extra virgin olive oil
1/2 cup of BelGioioso Parmesan cheese
1/4 cup of toasted pine nuts
3-4 garlic cloves (to taste)
1 tbs. butter
1 1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
• For the pesto:
In a food processor, blend basil, garlic, and pine nuts together until coarsely chopped. Add 1/2 cup of olive oil, and process until smooth. Add salt and pepper and remaining oil, and pulse until well blended. Put pesto in a bowl, and mix in cheese with a spoon. Set aside (and leftovers can be frozen up to a couple of months).
• For the scallops:
Heat a cast iron pan on medium-high heat. Add 1 tbs. butter and 1 tsp. olive oil; bring up to heat. Remove the adductor muscle from the scallops before cooking. Make sure they are gently patted dry before placing in the pan and searing each side for 2-3 minutes, depending on size.
• For the pasta:
Follow directions on the box 🙂 but salt your water properly as it boils.
Hint for serving: Some people don’t like a strong basil flavor in their pesto, so you can cook it down in a non-stick pan for 2-3 minutes before tossing your pasta and drizzling it over the scallops.