Perfectly cooked scallops. Linguine tossed in the most fresh pesto you’ve ever had. Do I need to go on?
I could not get over how simple and QUICK this meal was. Seriously, maybe it took me 20 minutes. And, for this recipe, you get to use the last of the fresh basil growing in your garden before basil growing season is over. 🙂
About scallops. I had never cooked scallops before this meal. I admit, I was a little scared. Me being scared in the kitchen? Yes, it happens more often than you think! But when one of my coworkers inspired me and recommended that I serve up scallops with some pesto linguine, I mustered up the courage and defrosted those buttery little things. Then I Googled “how to cook scallops perfectly”. Oh Google, what would I do without you?
After looking at 1,000 different ways to cook them, I decided that there was one common denominator. Keep it simple. So, the only seasoning on these scallops is Salt and Pepper. And of course some butter to sear them in. I couldn’t limit it to just olive oil, right? I put my timer on when I cooked these, because I tend to get distracted in the kitchen (mostly by these) and you have to be careful not to overcook scallops. 2 minutes on each side is what I did to get a perfectly seared, brown crust.
The scallops were seasoned lightly, so when you combine them with the ever so flavorful pesto, it’s a party in your mouth. Enough said. Thanks for reading and eating!
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 3/4 cup olive oil
- 1/2 cup parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 16 oz. linguine
- 8 scallops
- 1 tablespoon light olive oil
- 1 tablespoon unsalted butter
- Set a large pot of water to boil for the pasta. Cook until al dente and set aside.
- Meanwhile, combine the basil, pine nuts, and garlic in a food processor and blend until smooth, about 2 minutes.
- Add parmesan cheese and salt to taste to the processor, turn it on and drizzle olive oil in slowly until you get a creamy, thick consistency. Set aside.
- Pat the scallops dry (important!)
- Season with salt and pepper to taste.
- Heat olive oil and butter together on medium high heat.
- Add scallops and cook for 2 minutes on each side, until a brown crust forms.
- Set aside.
- Drain pasta. In the now empty pot, toss pasta with the pesto.
- Serve on a large plate and top it off with 3-4 scallops.
- Make sure the garlic is already minced before you put it in the food processor. I found that when I put whole cloves in, I got big chunks of garlic in whatever I was making.