Tuesday, April 9, 2013

Seared Scallops atop Whole Wheat Pasta and Pesto Sauce

Today was an absolutely gorgeous day. Yes, it felt like the middle of summer, but who am I to complain? I've been complaining about the harsh winter air since December so I have to say "this is what I get!". On a day like today, I am in the mood for nothing but freshness. I decided to try to make pesto, and yes, it is my first time! I will be modest and say, "IT WAS SCRUMPTIOUS"!  Also, I think I spoke too soon a few posts ago saying that I wouldn't get as much use out of my blender as I thought. So far, I've used it twice in the last 20 days. That's a lot considering how heavy the base of it is.

Anyway, as I strolled around Findlay Market this past weekend, I saw the scallops (size 10-20) and I couldn't look away. If you don't like scallops, maybe you haven't tasted them cooked properly, or maybe it's the texture or even sweetness that has you scrunch your nose. Either way, I highly recommend you give them another "go", because they are fabulous with fresh sauces and whole wheat pasta!

Prep-time:10 minutes                    Cook-time: 6 minutes                       Serves: 2-3

Ingredients
3/4-1 cup extra virgin olive oil
3/4 cup freshly grated Parmesan cheese
2 1/2 cups fresh basil leaves, plucked from the stems
1/4 cup pine nuts
5 cloves garlic
1/2 lb whole wheat thin spaghetti, or any other type you prefer
6 large (10-20 size) fresh scallops

Steps:
1. Heat a medium to large pot of water on high heat. Once water boils, lower the heat to medium and toss the pasta in the pot along with a tsp of olive oil and a pinch of salt. Cook without the lid
2. In a blender, toss in everything but the scallops and let it run for a few minutes. Pause the blender and use a spatula every so often to redistribute the sauce
3. In a medium sauce pan, heat 2 tbs olive oil until it glistens. Then place scallops in the pan and cook for 3 minutes on each side. Season scallops with fresh cracked pepper on each side.
4. Drain the pasta once it is cooked al dente and put in a deep smaller plate. Toss lightly with the pesto sauce and top it with scallops

Serve immediately.

***To save the remaining pesto sauce, put it in a tight sealed container/jar and pour a thin layer of olive oil at the top to preserve it.***







1 comment:

  1. Christina, this looks SO GOOD! I always want to try making scallops, but I'm worried about how to time the cooking. However, you've inspired me--when I have time, I'll have to give this dish a try!

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