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  • Dinner

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.

Prep Time

Servings

4

1 box linguine pasta (454 g)

1 lb fresh or frozen sea scallops (450 g)

Pesto

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

  1. Thaw scallops if frozen by rinsing under cold water. If using fresh scallops, rinse  scallops. Pat dry with paper towel and set aside.
  2. In a large pot of boiling water, cook linguine to al dente according to package directions. Drain and set aside.
  3. In a small frying pan over medium-high heat, toast walnuts for 5-7 minutes tossing often being careful not to burn.
  4. In a small food processor, add pesto ingredients. Pulse until completely blended and combined.
  5. In a medium-sized bowl, add 3 Tbsp (45 mL) pesto and scallops. Toss scallops to coat evenly with pesto.
  6. 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.
  7. Wipe skillet clean between batches.
  8. 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.

Ingredients

1 box linguine pasta (454 g)

1 lb fresh or frozen sea scallops (450 g)

Pesto

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

Did you know?

Did you know?

Directions

  1. Thaw scallops if frozen by rinsing under cold water. If using fresh scallops, rinse  scallops. Pat dry with paper towel and set aside.
  2. In a large pot of boiling water, cook linguine to al dente according to package directions. Drain and set aside.
  3. In a small frying pan over medium-high heat, toast walnuts for 5-7 minutes tossing often being careful not to burn.
  4. In a small food processor, add pesto ingredients. Pulse until completely blended and combined.
  5. In a medium-sized bowl, add 3 Tbsp (45 mL) pesto and scallops. Toss scallops to coat evenly with pesto.
  6. 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.
  7. Wipe skillet clean between batches.
  8. 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.

Nutritional Analysis

Calories

680

Total Fat

22.7 g

Saturated Fat

2.7 g

Cholesterol

30 mg

Sodium

470 mg

Carbohydrates

89 g

Fiber

4.6 g

Sugar

4.3 g

Protein

30.8 g

Potassium

275 mg

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