Spaghetti with Lemon Pesto Scallops

Name: Spaghetti with Lemon Pesto Scallops
Cuisine: European, Italian, Mediterranean
Ingredients: 375 grams spaghetti; 1 large lemon; 1 Tbsp olive oil + 1 Tbsp butter; 1/2 cup basil or sundried tomato pesto; 2 cloves garlic, minced~450 grams frozen Canadian sea scallops; 4 cups baby spinach; 2 cups cherry tomatoes, halved; 1/4 cup black olives (optional)

3 steps

Updated at: Fri, 26 Jan 2024 13:22:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1287.7 kcal (64%)

Total Fat39.7 g (57%)

Carbs161.3 g (62%)

Sugars11.4 g (13%)

Protein70 g (140%)

Sodium1060.6 mg (53%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

375 gramsspaghetti

1lemon

large

1 Tbspolive oil

1 Tbspbutter

½ cupbasil pesto

or sundried tomato

2 clovesgarlic

minced

450 gramsfrozen scallops

Canadian sea

4 cupsbaby spinach

2 cupscherry tomatoes

halved

¼ cupblack olives

optional

Instructions

Step 1

1. Cook spaghetti according to package instructions. Drain, but reserve 1/2 cup pasta water and return pasta to pot.

Step 2

2. Next, zest lemon and squeeze out juice it will yield ~3 Tbsp. In a bowl: combine pesto, lemon zest and juice and garlic.

Step 3

3. Bring a skillet to medium/high heat and add butter + olive oil. Coat thawed (and pat-dried) scallops in pesto mixture and add to skillet. Sear for ~3 mins per side. Add to spaghetti, mix with pasta water and remaining pesto mixture. Add olives, cherry tomatoes and fresh basil

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