Seared Scallops over Pea Pesto Linguine

Seared Scallops over Pea Pesto Linguine
Adapted from cleaneatingmag.com
Seared Scallops over Pea Pesto Linguine

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from cleaneatingmag.com

Ingredients

  • 8

    oz whole-wheat linguine or spaghetti pasta

  • 2

    cups fresh asparagus spears, cut into 2-inch pieces

  • 12

    sea scallops (about 1 lb)

  • Sea salt and fresh gound black pepper, to taste

  • 1

    tbsp olive oil

  • PEA PESTO

  • 1/2

    cup low-sodium chicken broth, divided

  • 3

    tbsp minced garlic (4 to 6 cloves)

  • 1

    cup frozen peas, thawed

  • 1

    oz shredded Parmesan cheese (1/4 cup)

  • 1

    oz chopped unsalted walnuts (1/4 cup)

  • Juice 1/2 lemon

  • Sea salt and fresh ground black pepper, to taste

Directions

1.In a large pot, cook pasta according to package directions. Add asparagus to pot during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta-cooking water in a small dish. Drain pasta and asparagus and return to pot. 2.See the step-by-step guide “How to prepare and sear scallops” and follow steps 1 through 6. 3.Prepare Pea Pesto: Reduce heat to medium. Deglaze pan by pouring 1/4 cup broth into pan and scraping up browned bits from bottom of pan with a wooden spoon. Add garlic to pan and saute until fragrant, 1 to 2 minutes. Add remaining 1/4 cup broth and peas to pan and saute until broth and peas are just heated, about 2 minutes. 4.Transfer pea mixture, including liquid, to a mini food processor or blender. Add Parmesan, walnuts, lemon juice, salt and pepper; process until combined, scraping down sides of processor as needed. Add pesto to pot with drained pasta and asparagus; toss until evenly coated. Add 2 tbsp reserved pasta-cooking water (and additional as needed to thin sauce) and stir until desired coating and texture is achieved. Divide pasta mixture among 4 plates. Top each serving with 3 seared scallops. If desired, garnish with additional chopped walnuts and shredded Parmesan

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