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- Pesto pasta
A light, satisfying supper using shop-bought pesto and fresh scallops.
119 people made this
- 1 (500g) pack linguine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 green pepper, thinly sliced
- 10 crimini mushrooms, sliced
- 2 tablespoons dry white wine
- 2 tablespoons lemon juice
- salt and freshly ground black pepper to taste
- 500g (1 1/4 lb) scallops
- 4 tablespoons good quality shop-bought pesto
- 2 tablespoons grated Parmesan cheese
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Cook pasta according to package instructions. Drain and set aside.
- Meanwhile, in a large frying pan, sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper and mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to the boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat. Remove frying pan from heat and stir in the pesto.
- Toss the pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Reviews & ratingsAverage global rating:(126)
Reviews in English (101)
Altered ingredient amounts.This was very tasty dish but changef the green pepper for red and added basil whole onion and extra clove of garlic - would do again-09 Aug 2009
Altered ingredient amounts.This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also added some basil with the pepper and salt and a little extra wine. I used sea scallops. This is a great recipe and we'll be making it again soon!-21 Jul 2008
Used different ingredients.My husband and I LOVE this recipe! However I use red peppers instead of the green ones! I always make more so we can have it the next day for lunch!-21 Jul 2008
Seared Scallops with Creamy Basil Pesto Sauce
Seared Scallops with Creamy Basil Pesto Sauce is so simple and looks so impressive on a plate. I garnished these beauties with a little squeeze of lemon juice and zest to bring out some brightness. Serve with your favorite pasta or roasted veggies for a whole meal.
To properly sear scallops, you’ll need a heavy bottomed skillet like a cast iron skillet or a stainless steel pan. These are the best conductors of high heat to give your scallops a nice crusty golden sear.
You want to make sure your pan is nice and hot before adding your oil and scallops to the pan. When turning, don’t try to force the scallops, if they’re stuck to the pan wait a few more seconds before trying to turn them again, they’ll release from the pan when they’re ready. Also, make sure the scallops are completely pat dry. They’ll turn out perfectly cooked every time you follow these simple steps.
Serve for an elegant date night meal or for an impressive appetizer. Either way it will be perfect for any occasion.
Seared Scallops with Creamy Basil Pesto Sauce
The key to a nice golden sear on scallops is to dry them thoroughly. Make sure when you go to buy them they're dry packed and not sitting in liquid. This makes them retain the moisture and then they won't brown.
- 1 pound Large Scallops, completely pat dry
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Olive Oil
- 1/3 cup Heavy Whipping Cream
- 1/2 cup Basil Pesto, homemade or store bought
- Lemon, zested for garnish
- Parsley, chopped for garnish
- Step 1 In a medium sized cast iron skillet or stainless steel pan heat to high heat. Season the scallops with kosher salt and ground black pepper.
- Step 2 Add oil and scallops to the pan. Sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a serving plate.
- Step 3 Meanwhile, in a sauce pan heat cream over medium heat. Simmer until thickened, about 2-3 minutes. Turn heat off and whisk in pesto.
- Step 4 Spoon pesto sauce over scallops and garnish with lemon zest and chopped parsley. Serve immediately.
Try to look for “dry” packed scallops. Avoid any scallops that are sitting in liquid. This will hinder the sear you want.
Make sure you thoroughly pat dry the scallops before seasoning.
Scallops won’t get that beautiful caramelized crust unless the outside is dry.
High heat and a heavy bottomed pan like cast iron or a stainless steel pan, is key to searing.
You can prepare the sauce easily before or after the scallops cook or if you’re good at multi-tasking you can make it during.
Pesto Linguine with Scallops & Blistered Tomatoes
Do you ever eat or make a dish that makes you take pause? Like in a “OMG, this is really, really special” way.
It happens to me all the time. I can feel your eyes rolling. What can I say? I am easily excited by good food. That’s not to say that I am jaded by tons of good food all the time (which is not a terrible problem to have) I just get really into whatever it is I’m making or eating. It’s a true passion.
But even in my overzealous ways, I tend to have a few serious “come to Jesus” food moments, and when I ate this pasta, I experienced another one. It’s pasta perfection, people. How’s that for some alliteration skills?
I’m a huge pasta fan. I don’t know how to pick my favorite kind of pasta dish. I love, love, love a winter pasta that involves slow-cooked, tomato-based sauce or braised meat or roasted vegetables or bust-out-the-sweatpants bechamel cream sauces. There’s almost nothing as comforting as a bowl of braised short rib pasta or decadent mac & cheese when it’s freezing outside.
But, I am also pretty obsessed with lighter summer pastas as well. Give me all the pestos and light, lemony sauces! Give me seafood! Or grilled chicken! Or just beautiful summer tomatoes and mozzarella cheese! There’s something just so…satisfying about pasta, no matter the season.
Another reason I love making pasta? It’s easy. And usually pretty fast (unless we’re talking about slow-braised short ribs, of course). It’s perfect for a Sunday evening meal in our house.
Lately, Dan and I have been saving our Sunday dinners for after Kieran is in bed. Don’t get me wrong: we still eat majority of our meals with him present, as a family. Every now and then, though, it’s nice to have an adults-only dinner at home. I remember my parents doing this when we were little, too. Their conversation, soft laughter, and the clink of their wine glasses would waft into our dark bedrooms as we drifted off to sleep. Hearing my parents downstairs was a comfort. It is a very vivid and special memory.
We’ve adopted this occasional tradition. Sunday nights seem to be our go-to time for this. Maybe it’s our way of easing ourselves back into the workweek? Or maybe it’s because it’s a nice moment to take pause after a busy weekend and before an even busier week, pour a glass of wine, and chat in the kitchen while the pasta cooks and the scallops sear. It’s a way to unwind. It’s a simple but special thing.
This pasta is pretty darn special too. Not only is every stand of pasta coated in delicious basil pesto (I even used store bought to keep my life easy – no shame!) and a hefty grating of cheese, but we also have gorgeously sweet, bursting-with-perfection roasted cherry tomatoes and my absolute favorite seafood item ever: scallops.
Goodness, do I love scallops. They’re such a treat with their meaty texture and natural sweetness. They’re lovely simply seared or over a light pasta like this one. The less you do to them, the better. We both love them but don’t eat them frequently, which makes them even more special. Perfect for our Sunday night meals.
The combo of flavors and textures going on in this dish is pretty spectacular. The scallops get an awesome crust on them and impart their sweetness to the dish. The tomatoes get sweet AND savory in the oven. Seriously, if you haven’t tried roasting tomatoes yet, you are missing out! They’re delicious. Like biting into juicy little jewels. And the pasta is just, well, satisfying. Like it always is. The perfect vessel for just about anything.
Dan and I both knew this dish was going to be good. How could it not be? We ate this with fervor. Our conversation mellowed a bit as we ate and drank. Most of what was said after the meal was served was “Oh goodness, this is amazing” or “God, I wish there was more.” It was truly delicious from the first bite to the last.
Not only was the dish spectacular, but the time together, enjoying an awesome, adults-only meal was pretty darn spectacular in its own right.
It was definitely a “come to Jesus” food moment. And a tradition I plan on continuing.
How to sear diver scallops
- Heat the dry pan over the burner until it&rsquos hot.
- Add the oil and butter and swirl the pan so that the fats evenly coat the bottom of the skillet.
- Dry the diver scallops with paper towels and gently set them in the pan, leaving room between them, so they&rsquore not crowded.
- Let the shellfish cook, untouched for 2-3 minutes. (Resist the urge to fiddle with them).
- Use a pair of tongs or a fish spatula to gently turn the scallops to sear on the other side. They&rsquoll only need to cook for another minute or two.
- Transfer the seared scallops to a plate and continue cooking the remainder of the shellfish in the same manner.
Look at that beautiful golden crust. My mouth is watering just looking at them. They are tender and succulent &mdash and not over-cooked. Remember, diver scallops will continue to cook once you&rsquove removed them from the pan, so taking them off the heat before they &ldquolook done&rdquo is the best way to go. The residual heat from the hot pan will finish the job.
Basil Pesto Pasta with Scallops
For a couple of years now, I have been fond of growing my own basils. I plant them indoors in small pots that I can place on my kitchen windowsill when it is still too cold for planting outside. Once it gets warm enough I transfer them or plant new ones in my container garden. Basil seems to like both places as long as they get enough water and sun. They reward me with abundant, healthy and aromatic, green leaves that I use for adding to salads and of course for making my own pesto.
What is the best way to use pesto other than making Pesto Pasta? Well, a lot I would say! There are more to pesto beyond pasta, but for now, we will stick to that. Making Basil Pesto from scratch is so effortless, all that you do is bring all the ingredients in a blender or mixer, pulse it a few times and you are done. This recipe for Basil Pesto Pasta with Scallops is equally uncomplicated.
I used scallops for this recipe. simply because I have them already. if I have shrimps then I could use that too, which I have done several times in the past. And if you do not have any of these, tuna in can is also great, it is actually the first pesto pasta recipe I learned to make when I was still in the Philippines almost a decade ago. and my sisters (all three) totally loved it that even now that we are living in different part of the globe, they would call me up to ask for the recipe or tell me how much their friends and loved one love it!
Pan-Seared Scallop Scampi With Linguini
This incredible seafood pasta dinner is an excellent way to bring your favorites to the table. Our Scallop Scampi recipe features mild, tender scallops dressed in a simple homemade marinara sauce tossed with our authentic Italian pasta.
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- 8 scallops
- 2 tablespoons DeLallo Fine Chopped Garlic in Water
- ½ cup dry white wine
- 1 pint grape tomatoes
- 1 tablespoon DeLallo Nonpareil Capers
- ½ cup fresh chopped Italian parsley
- ½ (16-ounce) package DeLallo Linguini
- Freshly grated Parmigiano-Reggiano, for sprinkling
- Heat 2 tablespoons olive oil over medium-high heat. Dry the scallops very well with a paper towel. Season both sides with salt.
- Add garlic to pan and sauté until fragrant. Add scallops to the pan without crowding. Cook scallops without moving them, until the bottoms are a rich golden brown, about 3 minutes. Gently flip the scallops and caramelize the second side, about 1 ½ to 2 minutes. Transfer scallops to a clean plate and lightly cover to keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving ½ cup of pasta water.
- In the same pan, heat remaining 2 tablespoons olive oil over medium-high heat. Once hot, add the wine and simmer, stirring as needed, until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
- Add the tomatoes and cook stirring as needed until blistered, about 7-8 minutes. Add the capers and cook on high for 8 more minutes.
- Add the hot pasta and pasta water to skillet. Toss to coat.
- Transfer scallops to plate and spoon tomato sauce over scallops. Serve sprinkled with fresh parsley.
Pan-Seared Scallops with Creamy Pesto Sauce
These perfectly seared scallops over creamy pesto sauce are deliciously tender and flavorful with irresistibly nutty caramelized crust.
Love seafood? I’m glad you’re here! I’m going to share with you my little secrets for perfectly seared scallops.
You know, holidays are just around the corner! And during busy holiday season, we just want simple, quick, yet fancy dinners that we can share with friends and family from far or near. Today’s dinner is just that. Simple, quick and fancy!
Here is what you need to know:
- Dry the scallops! I don’t mean the unprocessed dry scallops here. If you bought frozen scallops, thaw them and drain the excess water. Pat them dry with paper towel. Otherwise, excess moisture will steam the scallops, instead of searing.
- Sizzling hot skillet. It’s important that the pan is nice and hot. When you drop the scallop, it should sizzle and start cooking the scallops immediately, creating nice caramelized crust.
- 4 minutes tops! Don’t overcook the scallops. Or you’ll end up with tough rubbery mess, and no one wants that. Sear for 2 minutes tops on each side. When turning the scallops, don’t force it. When it’s ready, scallops will un-stick from the pan.
These scallops with creamy pesto sauce goes really well with quinoa. I used regular and red quinoa here. Isn’t it beautiful?
- ¼ cup pine nuts
- ¾ pound linguine
- 6 tablespoons olive oil
- 1 ½ pounds sea scallops
- ½ cup drained oil-packed sun-dried tomatoes (cut into 1/4-inch pieces)
- 6 cloves garlic (minced)
- 6 tablespoons chopped fresh parsley
- ½ teaspoon dried red-pepper flakes
Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.
- 8 ounces whole-wheat fettuccine
- 1 pound large dry sea scallops, (see Note)
- ¼ teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce bottle clam juice, (see Tip)
- 1 cup low-fat milk
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground white pepper
- 3 cups frozen peas, thawed
- ¾ cup finely shredded Romano cheese, divided
- ⅓ cup chopped fresh chives
- ½ teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.
Note: Be sure to buy &ldquodry&rdquo sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (&ldquowet&rdquo scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it in the canned-fish section or the seafood department of your supermarket.
I would give my revision 4 forks. As for veggies, I skipped the green beans also preferred slicing asparagus and roasting with a tiny bit of olive oil and made my own pesto. Also bought the fresh pasta combined all in large sauté pan with rest of ingredients. Did the scallops last and seared them in a separate pan and served them on top of the pasta. Why would waste expensive scallops. Unless they were frozen ones. Agree with a previous reviewer if you are going to mix it all in then use chicken. Took more time dirtied more pots but result was awesome and picky veggie eaters ate the green things!
Everyone loved it in our family including two kids under 10. The Anne Boechklin Alsace 2008 Reserve Pinot Gris with this meal is a match made in heaven.
So good and great guest reviews.. BUT I used shrimp instead of scallops and edamame instead of peas. Yum!
Y in the world would anyone use such a sweet subtle flavoured product as a Scallop, not too mention costly, and kill it with an overpowering pesto sauce. regardless of how much u cut its intensity down. Next time use inexpensive chicken. cheap with no flavour loss!
Anyone try this using soy butter for the veggies and leaving out the cream? does it work? too boring? thanks
on a 5 star rating system this would have been 3, it was good, did not blow our minds. wasn't hard and was tasty. the lemon was a nice touch, we put a bit extra.
Fresh and satisfying: the acidity of the lemon, the sweetness of the scallops and the peas, the saltiness of the pesto and the creaminess of the whipping cream and the butter, all make a wonderful combination of flavors. And easy and quick to make!
Really great combination of veg and pesto/pasta. I made this with homemade pesto from my freezer and played with the measurements by ear, as I freeze it with less olive oil for space purposes. However, the combination of cream and pesto always goes together, as in a pesto lasagne using a ricotta blend. The only detraction was the scallops. Not willing to spend a fortune for the really good ones, I find most sea scallops to have little flavor. What resulted probably tasted no better than tofu IMO. In the future, I'm going to leave them out. The pasta with asparagus, haricot vert and peas was wonderful all by itself and didn't need a protein.
this was sooooo delicious! i didn't have asparagus and i didn't use store bought pesto. i made the basil arugula pesto based on the recipe on this site. the pesto was great too! i recommend making your own pesto to go with this recipe.
This recipe was great! I left out the asparagus because my kids don't like it and served it with chicken for my kids and scallops for the rest of us. I left out the lemon based on previous reviews. This is a keeper. I might try it with half and half next time and also try it with shrimp. I also don't think it needs as much butter as it calls for.
This recipe was great for the early summer. I took the other poster's advice and made my own pesto and everything turned out terrific. I was skeptical of 1 lb of pasta serving 8, but it was a huge dish! Everything tasted so fresh and the cream didn't overpower the pesto or the fresh vegetables and scallops. I would make this again in a flash. It was great for a crowd and easy. Shrimp would also be great in there.
AMAZING! And soooo easy. I didn't really use the measurements because I was making it for one, so I just followed the directions in order and guessed, and it turned out really well. I didn't add the lemon because another reviewer said it tasted sour, but next time I might add some lemon rind.
I have made this several times for guests and it is a hit every time. I make my own pesto which makes a difference and pesto is so easy to make.
I hate to disagree with this group but It just wasn't what I expected. The 1 and 1/2 cup pesto I was unsure and rightfully so. This recipe is very, very sour. My husband and myself both tend to like slightly sweet or spicey dishes. The 2T. lemon juice along with the pesto should have been my clue but, I was swayed by the 100% approval. Sorry to be the downer but I didn't like it at all and would not make it again. My hubby ended up eating eggs he cooked himself and wanted me to promise to keep it to one new recipe a week. Yeah sure! (ha ha ha)
Very good. I made it without the scallops. Still tasty. I think it would also be good with shrimp.
Whoa, this pasta is pretty groovy. I'm not a big bay scallop fan, so I chose to omit the scallops and served the "sea scallops with cilantro gremolata and ginger beurre blanc" on the side. DUDE, this is a wicked combo. I just had leftovers today for lunch and they're great. I doubt the scallops would have survived well. Go for it!
A very easy and delicious recipe. I added a handful of basil chiffonade at the end for a burst of fresh basil flavor. I highly recommend using homemade pesto. I had some frozen, leftover from the summer, and it worked great. I only used 1lb. of scallops, and found that the amount was fine.
This is one of our favourite recipes. For a weekday supper, I use chicken breasts cut in strips. It's very quick - start the pasta in a large pot, 4 mins to end, add chicken and green beans, 2 mins to end, add asparagus (broccoli is good too). Drain everything and mix with the pesto (made in Sept and stored in the freeezer) cream sauce. I can't believe I've been making this since 1993!
everyone in the family chowed it down! we're talking a 5yr old, 3 yr old and a wee one (11mo) and a very picky husband! i will make this again.
Today I will make this my third time. and it always gets raves! I don't think it is bland at all, but then it could depend on your pesto!
Not bad, but a little bland. Something for when Aunt Edna vists perhaps? Easy to make!