The other day Jaryd made the most amazing scallops. I don’t know what the deal is, but people usually get all fussy about scallops. Jaryd makes them look sooo easy.
I knew on some level how he makes them, but I decided to reeeally hoover over him so I could get the step by step tutorial of the most amazing and perfectly cooked scallops. And now (drumroll please) I can share it with the world!!
You can eat these scallops straight… serve them with little toothpicks as an appetizer, eat them right from the pan, I don’t blame you. I thought it would be fun to make a really delicious asiago pine nut pesto to bring a different flavor into the mix.
I used chickpea pasta but you can also use spaghetti squash which I’m seriously considering doing myself. I like chickpea pasta but Jaryd said he would have preferred some crunchy fresh spaghetti squash so… perfect excuse to make it again!! Anyway, what I’m trying to say is, sub in whatever pasta you like, whatever you’re into, any pasta will work and feel free to play around with it!
First things first, make the pesto. You gots to toast the pine nuts because it adds an extra extra flavor that you need in your life. 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.
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 1 minute and 30 seconds, then flip. Cook the other side for 30 seconds – 1 minute. Transfer to a plate and continue to cook batches of scallops until they are all done cooking.
In the same pan with the scallop juices, add the pesto and 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.
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!!
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.
Enjoy!! xo
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