Irresistibly Indulgent Seared Scallop Pesto Pasta Recipe
This Seared Scallop Pesto Pasta combines seared scallops and vibrant pesto in just 30 minutes for a gourmet dinner experience.
Equipment
- large pot
- Skillet
Ingredients
For the Pasta
- 12 ounces Pasta of your favorite type
For the Pesto Sauce
- 1/2 cup Pesto either fresh or store-bought
For the Scallops
- 1 1/2 pounds Jumbo Sea Scallops rinsed and ready for cooking
- 1 1/2 tablespoons Avocado Oil for high-heat searing
- Kosher Salt to taste
- Ground Black Pepper to taste
For Optional Toppings
- 1/4 cup Pine Nuts toasted
- 14 ounces Roasted Red Peppers optional
- Slow Roasted Cherry Tomatoes optional
- Lemon Zest optional
- Crushed Red Pepper Flakes optional
- Sliced Fresh Basil optional
- Grated Parmesan optional
Instructions
Cooking Instructions
- Boil salted water in a large pot and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the avocado oil over medium heat until shimmering.
- Add the pine nuts to the pan, toasting them for 2-3 minutes until they turn golden brown.
- Season the jumbo sea scallops with kosher salt and ground black pepper. Sear them in the hot pan for 2-3 minutes on each side.
- Gently stir in the pesto, mixing with the scallops and pine nuts.
- Toss the cooked pasta into the skillet, combining everything evenly.
- Plate the dish and garnish with optional toppings like roasted red peppers and fresh basil.
- Top with crushed red pepper flakes for extra heat if desired.
Notes
For best results, consume leftover pasta within 3 days to maintain freshness. Store in an airtight container.