Pan Seared Scallops with Linguine al Pesto

Pan-Seared Scallops is a restaurant-style dish that is easy to make in your home kitchen and will cost you a fraction of ordering them at your favorite restaurant.

And nothings says farm-fresh and healthy like a dish of homemade pesto tossed with pasta.

Updated from original post July 17, 2012

One of the great joys of summer is having an almost endless supply of fresh basil coming from my garden. There is just something so magical about basil and the aroma that just lingers with you……sigh.

Have you ever tried growing basil? It’s really easy to do. In fact, you can buy pre-potted basil at home depot and many of your favorite grocery stores.

Over the years, I have used pesto in various ways, incorporating it into a range of sauces. But I think my favorite use of fresh pesto is to toss it with pasta, sprinkle a little grated Romano on it, and enjoy the flavors in their purest form. Now that speaks of summer to me, whether I’m picking my own basil, or remembering the days when I got it by the bushel basket……. Fresh basil means summer to me and always will.

The great thing about a simple, flavorful pesto is that it pairs well with just about everything. Since it’s summer and the scallop boats have been bringing in gorgeous, fresh scallops off the Jersey coast, I thought it would be the perfect combination to share with you. To make a new summer memory that we could share, because we are friends, and we are family.

Ingredients

Let’s start by gathering the ingredients we need to make my Pan-Seared Scallops and Linguine al Pesto. In Chef Speak, this is called the “Mise en Place”, which translates to “Everything in its Place”.

Not only does setting up your ingredients ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.

My delicious pesto Genovese recipe works perfectly here.

How to make Linguine al Pesto

The first step is toasting the pine nuts.

To toast thr pine nuts get a pan sauté pan very hot, then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.

*Remove the pan from the heat if the pine nuts start to smoke.

Do I have to use pine nuts to make pesto?

No, you don’t. Walnuts are a suitable replacement, or you can omit the nuts altogether. It won’t have a noticeable effect on the flavor.

• remove the leaves from the basil and parsley, do not use the stems
• place the basil, parsley into the food processor, Pulse it until the greens are very well minced
• add your garlic, toasted pine nuts, and grated Romano Cheese into the food processor and pulse to combine
• drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

Once the pesto is made, you can proceed to the scallops. Before cooking the scallops, start cooking the pasta. Follow the cooking directions on the pasta box or container. The scallops will take 4-5 minutes to cook, so plan accordingly.

*You can keep the cooked scallops in a 225-degree oven until the pasta is cooked.

How to make pan-seared scallops

• wash and clean your scallops (remove the little piece of side muscle)
• Pat the scallops dry with paper towels,
• Sprinkle the Old Bay on both sides of the scallops
• Get the pan very hot
• Add enough olive oil for a very light coating in the pan. You’re not frying, you’re searing the scallops
• Add the scallops carefully, not overcrowding the pan (too many scallops will bring down the temperature of the pan)

**Once you place the scallops in the pan, do not move them right away. You want a crust to form on the scallop.

When the scallops are ready, toss the pasta with as much pesto as you like.

*If the pasta seems dry add a little olive oil to it.

Serve the pan seared scallops over the linguine alla pesto and enjoy! I like to add a sprinkle or two of grated Romano cheese to the pasta and a little fresh black pepper.

More Delicious Recipes Featuring Scallops!

• Pan Seared Scallops with Corn Medley
• Sicilian Style Seafood
• Seafood Riviera
• Frutti di Mare

Pan Seared Scallops with Linguine al Pesto

Chef Dennis Littley

Pan-Seared Scallops is a delicious restaurant-style dish that's easy to prepare in your home kitchen. Fresh from the sea, and served with a basil pesto tossed with linguine!

4.94 from 49 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Entree

Cuisine American

Servings 3

Calories 978 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Classical Pesto

• 2 bunches of Basil
• ½ bunch of Italian Parsley
• ¼ cup grated Romano cheese
• ¼ cup toasted pine nuts or walnuts
• 2 cloves of Garlic
• ¼ cup Extra Virgin Olive Oil

Pan Seared Scallops

• 1 lb fresh sea scallops
• 1 teaspoon old bay seasoning
• 1 tablespoon olive oil

Linguine

• 1 pound linguine or your favorite pasta

Instructions

 

Classical Pesto

• To toast the pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts to the pan. Keep the pine nuts moving around so they toast without burning.

  *If the pine nuts start to smoke take the pan off the heat.
• Remove the leaves from the basil and parsley, do not use the stems
• Place the basil and parsley into the food processor, Pulse it until the greens are very well minced
• Add the garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
• Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

Linguine

• cook linguine per instructions on the box

Scallops

• wash and clean your scallops (remove the little piece of side mussel)
• pat dry the scallops with paper towels
• sprinkle the old bay on both sides of the scallops
• get your pan very hot
• add enough olive oil to have a light coating in the pan
• add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
• most importantly once you place the scallops in the pan, do not move them!
• allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
• after turning the scallop continue cooking, being careful not to over cook them.
• a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you’ve removed it from the pan)
• look at the scallop from the side to determine if it is done.
• the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**

Linguine al Pesto

• this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
• place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
• plate pasta and top with scallops, serve immediately!

Notes

** Scallops will get a little rubbery as they sit, its very important to serve them immediately when they are done.

Nutrition

Calories: 978kcalCarbohydrates: 120gProtein: 42gFat: 35gSaturated Fat: 5gCholesterol: 44mgSodium: 703mgPotassium: 714mgFiber: 5gSugar: 4gVitamin A: 35IUVitamin C: 0.7mgCalcium: 138mgIron: 3.5mg

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