greyvast.blogg.se - Pesto pasta recipe

Slow roast at 250 degrees F for 2 1/2 – 3 hours, or until dehydrated as desired. Top with 2 tablespoons olive oil, 2 cloves chopped garlic, 12-14 sprigs fresh thyme & 3/4 teaspoon kosher salt. Place them, cut side up, on a parchment-lined baking sheet. Slow roasted cherry tomatoes ⇢ Halve 2 pounds cherry tomatoes. They’re sweet, tart, rich in flavor, & add an extra-special touch to these pesto scallops. Optional swap: If you really want to take this scallop pesto pasta completely over the top, swap the roasted red pepper with slow roasted cherry tomatoes. Finish with a sprinkling of toasted pine nuts for texture, lemon zest for brightness, & grated parmesan (bc…duh! 😉). Top with your beautifully seared scallops & roasted red peppers. If you’re still unsure & would like some more help, had over to this How to Sear Scallops post, which walks through everything you need to know!Īssembly ⇢ Pile the pesto pasta on a serving platter or into your favorite pasta bowls. With a little practice, you’ll make gorgeously golden & crusty seared scallops every single time, perfect for placing atop pasta. Once the oil is hot, add the scallops to the pan & cook for 2-3 minutes per side. Again, since we’re looking for a gorgeous, hard sear, you want to refrain from disrupting the scallops much as they cook, but you can give the pan a gentle shake every 30 seconds or so to make sure the entire surface area of the scallop comes into contact with the hot pan. Moisture is the natural enemy to creating a good, hard sear, so it’s important that the scallops are as dry as possible. Using paper towel, pat the scallops completely dry, then season generously with salt & pepper. The pan needs to be roaring hot, such that the oil is nearly smoking, so give it a couple minutes to preheat. Add avocado oil (or another neutral oil with a high smoke-point) to a nonstick pan over medium-high heat. How to sear scallops for scallop pesto pasta: Note: full Recipe Directions are provided in the Recipe Card, below. It takes less than 10 minutes to cook up a batch of gorgeously seared scallops, start-to-finish! But – & there’s a major BUT here! – searing scallops is actually quite simple. The main component of this seared scallops pasta recipe is, of course, the seared scallops! If you’ve never tried it before, prepping seared scallops at home can be pretty intimidating. Perfectly seared scallops…here’s what you need to know! Rinsing will shock the pasta & wash the starchy goodness off the surface of the pasta, both of which prevent the pasta from absorbing & clinging to the pesto pasta sauce.

Do not rinse hot pasta! – Once the pasta is cooked, strain it but refrain rinse with cold (or hot!) water.

Skip the oil…instead, stir your pasta every few minutes as it cooks to prevent sticking.

Do not add oil to the pasta water! – Oil coats the surface of the pasta, which prevents the kale pesto sauce from clinging to it nicely in your final dish.

Once boiling, add a generous amount of salt, then add the pasta.

Boil in generously salted water! – This is the only opportunity you have to season the pasta itself! Bring a large pot of water to a boil.

Pretty straight-forward, right?Ī few friendly reminders for boiling pasta: This seared scallop pasta dish begins by boiling some pasta, then tossing it with bright & herbaceous pesto sauce. Depending on the time of year, I sub them out with my favorite roasted cherry tomatoes (pictured), which have similar sweet acidity.

Roasted red peppers – Which add a little sweet, roasty-toasty goodness to every bite.

Pine nuts – Rich & buttery, adding the perfect little pop of texture in every bite!.

At the PWWB House, that’s this Damn Good Kale Pesto, which is a 10-minute basil pesto made with loads of kale, walnuts, & parmesan. Whether store-bought or homemade, use your favorite.

Pesto – Bright & herbaceous, the perfect complement for buttery scallops.

If you prefer short pasta, pick something with lots of curls & twirls, like fusilli or cavatappi. This scallop pasta would be equally good with fettuccine or spaghetti.

Pasta of choice – The best pasta dishes start with good pasta! Choose whatever you like! I love the satisfying chewy texture of bucatini (a long, hollow noodle), so that’s what I always opt for.

You’ll always find them in my freezer! If you can’t get your hands on scallops, feel free to swap with shrimp or any other shellfish you like. They are wild-caught, certified sustainable, & individually frozen, which helps protect the integrity & flavor of delicate scallops. My go-to scallops are the Specially Selected Jumbo Scallops, available at ALDI. If you’re new to cooking with scallops, head over to this Scallops 101 post to learn more.

Scallops – Of course! This scallop pesto pasta recipe is written specifically with jumbo sea scallops in mind, about U/15 – U/20.