Creamy Pesto Scallops with Angel Hair

Servings: About 4


  • 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
  1. In a food processor, add cheese, pine nuts, garlic, and basil. Pulse until everything is finely processed.
  2. Add lemon juice and heavy cream. Process pesto on low while drizzling in olive oil.
  3. Season pesto with salt and pepper to your liking and process again.
  4. 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.
  5. After flipping over the scallops, add quarter tomatoes and cook for another couple minutes. Add a squeeze of lemon to the pan.
  6. Cook angel hair pasta according to instructions on the package, and toss the pasta in the pesto.
  7. Plate up the scallops and tomatoes over the pasta. Adding some more chopped basil and parmesan for garnish.


Bill Swinker said…
I am making the creamy pesto scallops tonite, I have made all of your recipes on your BLOG but you haven't posted any new ones lately. Please post some more I love this BLOG! Bill