Seared Scallops with Lemon Pesto Pasta
Seared Scallops with Lemon Pesto Pasta brings together tender, golden scallops and linguine tossed in a bright basil pesto with fresh lemon. Roasted grape tomatoes add a pop of sweetness, while parmesan and fresh herbs finish the dish with a clean, coastal feel that’s both comforting and refined.
Recipe - Welcome
Seared Scallops with Lemon Pesto Pasta
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 cup grape tomatoes
1 Tbs olive oil
1 lb linguine
16 large scallops
1 tsp salt
1 tsp black pepper
2 Tbs vegetable oil
1 medium lemon, juice and zest
grated parmesan cheese, lemon slices and basil leaves (for garnish)
2 cups fresh basil
1/2 cup pine nuts
1/2 cup parmesan cheese, grated
2 cloves garlic
1 large lemon, juice and zest
1/4 cup extra virgin olive oil
Directions
- Preheat the oven to 475° F. Toss the tomatoes with one tablespoon of olive oil on a baking sheet. Roast for 10 to 12 minutes until they burst. Let cool.
- Make the pesto: Pulse the basil, pine nuts, parmesan and garlic in a food processor. Add the juice and zest from the large lemon. Drizzle in the 1/4 cup of olive oil until smooth.
- Cook the linguine in salted water. Reserve 1/2 cup of pasta water before draining the water.
- Pat the scallops dry. Season with salt and pepper. Heat the vegetable oil in a nonstick or stainless-steel pan over high heat. Sear the scallops for 2 to 3 minutes per side, turning only when they release easily. Reduce the heat to medium. Add the juice and zest from the medium lemon. Spoon the pesto lightly over the scallops for one minute.
- Toss the pasta over low heat with 1/2 cup of pesto and the reserved pasta water until warmed. Add more pesto, if desired. Plate the pasta. Top with scallops and roasted tomatoes. Garnish with parmesan, lemon slices and basil.
Nutritional Information
Per Serving: Calories: 770, Fat: 35 g, (5 g Saturated Fat), Cholesterol: 10 mg, Sodium: 770 mg, Carbohydrates: 100 g, Fiber: 8 g, Protein: 22 g.
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 475° F. Toss the tomatoes with one tablespoon of olive oil on a baking sheet. Roast for 10 to 12 minutes until they burst. Let cool.
- Make the pesto: Pulse the basil, pine nuts, parmesan and garlic in a food processor. Add the juice and zest from the large lemon. Drizzle in the 1/4 cup of olive oil until smooth.
- Cook the linguine in salted water. Reserve 1/2 cup of pasta water before draining the water.
- Pat the scallops dry. Season with salt and pepper. Heat the vegetable oil in a nonstick or stainless-steel pan over high heat. Sear the scallops for 2 to 3 minutes per side, turning only when they release easily. Reduce the heat to medium. Add the juice and zest from the medium lemon. Spoon the pesto lightly over the scallops for one minute.
- Toss the pasta over low heat with 1/2 cup of pesto and the reserved pasta water until warmed. Add more pesto, if desired. Plate the pasta. Top with scallops and roasted tomatoes. Garnish with parmesan, lemon slices and basil.
