Pan Seared Scallops over Minted Walnut Pesto Pasta

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.

Reserve 1/4 cup pasta cooking water and drain pasta.

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

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