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
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.