Sautéd Scallops + Asiago Pesto Pasta

Updated at: Thu, 21 Nov 2024 16:24:00 GMT

Step 1

Make the pesto.

Step 2

Heat a pan over medium heat.

Step 3

Add the pine nuts and shake the/stir them frequently for about 5 minutes until they are lightly toasted and golden brown. Do not take your eyes off of them. I repeat. Do not take your eyes off of them.

Step 4

Add the pine nuts, garlic, basil, asiago cheese, olive oil, and sea salt to your food processor.

Step 5

Process to combine, about 15 seconds.

Step 6

Use a rubber spatula to scrape down the sides.

Step 7

Process again until all combined and a pesto-y consistency. Set aside.

Step 8

Cook the pasta according to package directions. If you’re making spaghetti squash and need a quick how-to, check out this post here for a super duper awesome and informative tutorial (you’re welcome).

Step 9

Once the pasta is just about done cooking, start on the scallops.

Step 10

When the pasta is done cooking, set aside.

Step 11

Heat the butter over high heat for about 3 minutes until it smells a little toasty but isn’t quite browned.

Step 12

Turn the heat down to medium-high.

Step 13

Add about 6 – 7 scallops to the pan, placing them about 2 inches a part.

Step 14

Cook for about 2 minutes, then flip.

Step 15

Cook the other side for about 1 minute.

Step 16

Transfer to a plate and continue to cook batches of scallops until they are all cooked.

Step 17

In the same pan with the scallop juices, add the pesto and cooked, drained pasta.

Step 18

Toss until the pasta is well coated.

Step 19

Transfer to a bowl and top each bowl with scallops, some additional shredded asiago, and some fresh basil leaves.

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