Today was an absolutely gorgeous day. Yes, it felt like the middle of summer, but who am I to complain? I’ve been complaining about the harsh winter air since December so I have to say “this is what I get!”. On a day like today, I am in the mood for nothing but freshness. I decided to try to make pesto, and yes, it is my first time! I will be modest and say, “IT WAS SCRUMPTIOUS”! Also, I think I spoke too soon a few posts ago saying that I wouldn’t get as much use out of my blender as I thought. So far, I’ve used it twice in the last 20 days. That’s a lot considering how heavy the base of it is.
Anyway, as I strolled around Findlay Market this past weekend, I saw the scallops (size 10-20) and I couldn’t look away. If you don’t like scallops, maybe you haven’t tasted them cooked properly, or maybe it’s the texture or even sweetness that has you scrunch your nose. Either way, I highly recommend you give them another “go”, because they are fabulous with fresh sauces and whole wheat pasta!
Prep-time:10 minutes Cook-time: 6 minutes Serves: 2-3
3/4-1 cup extra virgin olive oil
3/4 cup freshly grated Parmesan cheese
2 1/2 cups fresh basil leaves, plucked from the stems
1/4 cup pine nuts
5 cloves garlic
1/2 lb whole wheat thin spaghetti, or any other type you prefer
6 large (10-20 size) fresh scallops
1. Heat a medium to large pot of water on high heat. Once water boils, lower the heat to medium and toss the pasta in the pot along with a tsp of olive oil and a pinch of salt. Cook without the lid
2. In a blender, toss in everything but the scallops and let it run for a few minutes. Pause the blender and use a spatula every so often to redistribute the sauce
3. In a medium sauce pan, heat 2 tbs olive oil until it glistens. Then place scallops in the pan and cook for 3 minutes on each side. Season scallops with fresh cracked pepper on each side.
4. Drain the pasta once it is cooked al dente and put in a deep smaller plate. Toss lightly with the pesto sauce and top it with scallops