Simply pan searing in a dash of butter and olive oil is all you ever need for beautiful sea scallops. And served on a bed of aromatic pesto pasta is even more delightful.
3/4 lb large sea scallops - about 8-10
1/3 lb favorite pasta
1/3 cup minted walnut pesto (or favorite pesto)
1 Tbsp butter plus 1 Tbsp olive oil
fresh Greek basil for garnish, if desired
Heat a pot of salted water to boiling for the pasta. Cook pasta to al dente.
When the pasta is nearly done, melt butter in oil in a non-stick skillet over medium high heat. Place scallops in pan. Brown the first side for about a minute or so.
Flip the scallops and brown the other side.
Fold the pasta with the pesto and a bit of the cooking water to form a nice sauce. plate the pasta and top with scallops. Garnish with fresh basil.
Serves 2.
Comments
Post a Comment