Scallops With Pesto Recipes

SCALLOP PESTO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat. , In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.

SCALLOPS WITH MINT PESTO

Steps:

• Make pesto: In a food processor, place mint, 1/4 cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.
• Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high. Cook scallops, on one side, until browned, about 3 minutes. Flip, and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates; top with pesto and remaining pine nuts.

SCALLOPS WITH CREAMY PESTO

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat.
• Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
• Remove skillet from heat, add pesto and cream and stir quickly to blend.
• Spoon the sauce onto serving plates and top with the scallops.

PASTA WITH PESTO AND SCALLOPS

Steps:

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

BAY SCALLOPS WITH PESTO

Steps:

• Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
• Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.

RAW PESTO SCALLOPS

Steps:

• Slice the scallops into thin rounds and arrange them in an even layer on a plate.
• In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
• Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.