Recipe
Sautéd Scallops + Asiago Pesto Pasta
These easiest fool-proof way to make the most perfect scallops every single time! Serving up our Sautéd Scallops with Asiago Pesto Pasta that you’ll love!!
Prep: 10 minCook: 5 minTotal: 15 min
Ingredients
- 1 cup pine nuts, toasted
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/2 cup asiago cheese, shredded
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 8 oz. chickpea pasta (or spaghetti squash or pasta)
- 4 tablespoons salted butter
- 1 lb. scallops
- additional shredded asiago for topping
- fresh basil leaves for garnish
Instructions
- Make the pesto.
- Heat a pan over medium heat.
- Add the pine nuts and shake the/stir them frequently for about 5 minutes until they are lightly toasted and golden brown. Do not take your eyes off of them. I repeat. Do not take your eyes off of them.
- Add the pine nuts, garlic, basil, asiago cheese, olive oil, and sea salt to your food processor.
- Process to combine, about 15 seconds.
- Use a rubber spatula to scrape down the sides.
- Process again until all combined and a pesto-y consistency. Set aside.
- Cook the pasta according to package directions. If you’re making spaghetti squash and need a quick how-to, check out this post here for a super duper awesome and informative tutorial (you’re welcome).
- Once the pasta is just about done cooking, start on the scallops.
- When the pasta is done cooking, set aside.
- Heat the butter over high heat for about 3 minutes until it smells a little toasty but isn’t quite browned.
- Turn the heat down to medium-high.
- Add about 6 – 7 scallops to the pan, placing them about 2 inches a part.
- Cook for about 2 minutes, then flip.
- Cook the other side for about 1 minute.
- Transfer to a plate and continue to cook batches of scallops until they are all cooked.
- In the same pan with the scallop juices, add the pesto and cooked, drained pasta.
- Toss until the pasta is well coated.
- Transfer to a bowl and top each bowl with scallops, some additional shredded asiago, and some fresh basil leaves.