Imagine a dish that transports you straight to the sun-drenched coastlines of Italy, where fresh seafood meets vibrant herbs in a dance of extraordinary flavors. This Basil Pesto Pasta with Scallops isn't just a meal—it's a gourmet experience that will make your taste buds sing and your dinner guests marvel at your culinary prowess. In just 25 minutes, you'll create a restaurant-quality dish that looks impressive, tastes incredible, and will have everyone asking for your secret recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta of choice
- 200g scallops
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cloves garlic
Instructions
- Prepare ingredients by washing and patting dry the scallops. Season scallops with salt and pepper on both sides.
- Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Remove and let cool.
- Create pesto by combining fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and olive oil in a food processor. Blend until smooth, adding salt and pepper to taste.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, heat a non-stick skillet over medium-high heat with a small amount of olive oil.
- Sear scallops for approximately 2-3 minutes on each side until golden brown and just cooked through. Avoid overcooking to maintain tenderness.
- Drain pasta, reserving 1/4 cup of pasta water. Return pasta to pot and mix with freshly prepared pesto, adding reserved pasta water if needed to achieve desired consistency.
- Plate the pesto pasta and top with seared scallops. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
- Serve immediately while hot, enjoying the combination of fresh pesto and perfectly seared scallops.
Tips
- Scallop Selection: Choose fresh, dry-packed scallops for the best sear and flavor. Pat them completely dry before cooking to achieve a golden-brown crust.
- Pesto Perfection: Toast pine nuts carefully—they burn quickly! Watch them closely and stir frequently for even, golden browning.
- Pasta Timing: Cook pasta al dente and reserve some pasta water. The starchy water helps the pesto coat the pasta more smoothly.
- Scallop Searing Technique: Use a hot, non-stick skillet and don't overcrowd the pan. Cook scallops for only 2-3 minutes per side to maintain their delicate texture.
- Fresh is Best: Use fresh basil and high-quality Parmesan for the most vibrant pesto flavor.
- Serving Suggestion: Serve immediately while the scallops are hot and the pasta is steaming for the ultimate dining experience.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 28g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 45mg
