1 box linguine pasta (454 g)
1 lb fresh or frozen sea scallops (450 g)
1 cup packed fresh basil leaves (250 mL)
¼ cup canola oil (60 mL)
¼ cup chopped walnuts (60 mL)
¼ cup grated parmesan (60 mL)
1 clove garlic (1)
½ lemon, juiced (½)
Garnish: grated parmesan cheese
salt and pepper to taste
- Thaw scallops if frozen by rinsing under cold water. If using fresh scallops, rinse scallops. Pat dry with paper towel and set aside.
- In a large pot of boiling water, cook linguine to al dente according to package directions. Drain and set aside.
- In a small frying pan over medium-high heat, toast walnuts for 5-7 minutes tossing often being careful not to burn.
- In a small food processor, add pesto ingredients. Pulse until completely blended and combined.
- In a medium-sized bowl, add 3 Tbsp (45 mL) pesto and scallops. Toss scallops to coat evenly with pesto.
- In a large non-stick skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. Cook scallops in two batches. Place 6-7 scallops in hot pan being careful to not overcrowd the pan (scallops should not touch). Sear the scallops for 1 ½ minutes on each side until golden crust has formed on each side. Remove from pan.
- Wipe skillet clean between batches.
- Toss pasta with desired amount of pesto. Season with salt and pepper. Portion evenly among 4 bowls and add seared scallops to each bowl. Top with additional Parmesan cheese before serving.
Seared Scallops with Homemade Basil-Walnut Pesto Linguine
Delicious as a side or on pasta, this scallop dish and homemade pesto are both simple and herbaceous. To add as a side, simply toss the scallops in pesto and sear until golden brown. On pasta, toss your choice of cooked pasta with a healthy amount of pesto and garnish with seared scallops. Feel free to put half the batch of pesto in the fridge to use as a spread, or on chicken.
- Total Fat
- 22.7 g
- Saturated Fat
- 2.7 g
- 30 mg
- 470 mg
- 89 g
- 4.6 g
- 4.3 g
- 30.8 g
- 275 mg