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.
Mmmm, scallops.
ReplyDeleteUMM. Great big pasta.
ReplyDeleteI just made the easiest and yummiest pesto last night. I never thought of using spinach but it was awesome
ReplyDeleteIngredients
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
Love the idea of the spinach with the basil. I'll try it sometime soon! Do you use a blender or a food processor?
ReplyDelete