Servings: About 4
INGREDIENTS:
Pesto
INGREDIENTS:
Pesto
- 3/4 cup extra virgin olive oil
- 1/2 cup heavy cream
- Juice of half a lemon
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 3 cloves garlic
- 2 cups fresh basil
- Salt and pepper, to taste
- 1 lb. scallops, patted dry
- 1 cup grape tomatoes, quartered
- Red pepper flake, to taste
- Salt and pepper, to taste
- Angel hair pasta, cooked to instructions on package
- Juice of half a lemon
- In a food processor, add cheese, pine nuts, garlic, and basil. Pulse until everything is finely processed.
- Add lemon juice and heavy cream. Process pesto on low while drizzling in olive oil.
- Season pesto with salt and pepper to your liking and process again.
- After patting the scallops dry, season them with salt, pepper, and red pepper flake. Cook scallops in a pan with a little olive oil, turning them after one side browns, usually a couple minutes.
- After flipping over the scallops, add quarter tomatoes and cook for another couple minutes. Add a squeeze of lemon to the pan.
- Cook angel hair pasta according to instructions on the package, and toss the pasta in the pesto.
- Plate up the scallops and tomatoes over the pasta. Adding some more chopped basil and parmesan for garnish.
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