Monday, March 12, 2012

Pappardelle with Scallops & Pesto

This is one of those great recipes that only uses a couple of store bought ingredients to create an impressive (and easy) main dish.

Pappardelle with Scallops & Pesto (serves 2)

8-10 scallops
8 oz pappardelle pasta (wide ribbons)
a small jar of pesto
salt, pepper, and olive oil

Bring a large pot of water to a boil.  Cook the pappardelle according to package instructions.  While it's cooking, heat 1/2 T olive oil in a large skillet over medium-high heat.  Rinse the scallops and pat dry.  Sprinkle with salt and pepper.  Put scallops in the pan and don't move them for 2 minutes (this helps to develop the crust on the scallop).  Turn them over and cook another 1-2 minutes or until the scallops are barely opaque.  

Drain the noodles and toss with a few tablespoons of the pesto.  Arrange the scallops over the pasta and drizzle with a little more pesto.  Serve immediately.


  1. I just made the easiest and yummiest pesto last night. I never thought of using spinach but it was awesome
    1 cup basil (packed)
    1 cup baby spinach (packed)
    2 garlic cloves
    1/3 cup toasted pine nuts
    1/2 cup grated parmesean cheese
    1/4 - 3/4 cup good virgin olive oil
    salt and pepper to taste

  2. Love the idea of the spinach with the basil. I'll try it sometime soon! Do you use a blender or a food processor?