Settle in for a dinner that’s both warm and welcoming: Seared Scallop and Pesto Pasta. This dish will soon be the obvious choice for rainy days, long days, days that need a little comfort, and every meal in between.
Ingredients
- 1 1/2 lbs Patagonian Scallops
- 12oz bucatini pasta
- 1/4 cup pine nuts
- 1 1/2 tbsp. olive oil
- 1/2 cup pesto (store bought)
- 14oz cherry tomatoes
- Salt and pepper
- 1 lemon, juiced and zested
Directions
- Pasta:
- Bring a large pot of water to boil.
- Once boiling, generously salt the water. Add the pasta and cook to al dente, according to the packaging directions.
- Toast Pine Nuts:
- Preheat a skillet with a tablespoon of olive oil at medium-high heat.
- Then, cook pine nuts for 2-3 minutes. Toss frequently, until golden brown.
- Transfer to a plate and set aside.
- Roast Tomatoes:
- Preheat oven to 450 F.
- Place tomatoes on a parchment lined sheet pan.
- Season with olive oil, salt, and pepper.
- Bake for approximately 10 minutes, or until tomato skin starts to blister.
- Finish under the broiler for 1-2 minutes.
- Sear Scallops:
- Wash scallops and pat dry with paper towel.
- Season with salt and pepper.
- Using the same pan, heat to high. When the pan is hot, melt 1 tsp butter and place scallops in the pan. (If necessary, work in batches of scallops to avoid overcrowding the pan.)
- Sear without moving them for a few minutes, until the bottom forms a crust.
- Turn over and cook for another 1-2 minutes, when the center is slightly translucent and the bottom is seared.
- Remove scallops from the pan and set aside on a warm plate.
- Assemble the Pasta:
- Transfer the pasta back into the pot used to boil it. Add the pesto, lemon juice, and zest, then toss to combine.
- Serve:
- Place the pesto pasta in a serving dish.
- Top with scallops, roasted cherry tomatoes, and pine nuts.
- Enjoy!
Summary
Recipe Name
Seared Scallop & Pesto Pasta
Author Name
True North Seafood
Published On