Friday, April 6, 2012

Recipe for Scallops with Creamy Pesto Pasta

Yield: 2 servings

Time: 25 minutes

  • 8 large scallops. dried very well
  • 2 servings of your favorite pasta (I used whole grain linguine)
  • Peanut oil
  • Salt and pepper
  • 1/4 cup minced shallot
  • 1/2 cup minced sweet red bell pepper
  • 1/2 cup basil pesto
  • 1 1/2 cups fat free half and half
  • Juice from 1 large lemon

  • Cook pasta according to package directions.
  • Generously season the scallops with salt and pepper.
  • Heat a cast iron skillet over medium high heat, and add just enough oil to coat the bottom.  Heat until very hot.
  • Heat enough oil over medium high heat to coat the bottom of another pan and add the shallots, cooking for a minute or two until softened.  Then add the red pepper and cook an additional 1-2 minutes.
  • While the veggies are cooking, sear the scallops 2 minutes per side (don't overcook, they should be slightly translucent in the center).
  • Stir the pesto and half and half in to the veggies and cook over medium until warmed through and gently bubbling.  Stir in the lemon juice.
  • Combine the sauce and cooked pasta. 
  • Serve the pasta topped with the scallops.