There’s nothing quite like the thrill of watching your culinary creation transform in a matter of minutes. As I stood in my kitchen, the sizzle of fresh jumbo sea scallops danced through the air, promising a luxurious meal without a reservation. The moment the rich aroma of toasted pine nuts met the earthy notes of vibrant pesto, I knew I was onto something special. This seared scallop pesto pasta isn’t just a feast for the eyes; it’s a delightful symphony of flavors that will elevate your weeknight dinners from bland to breathtaking.
Imagine plating this dish for a gathering of friends or a quiet family night—it’s impressively simple yet undeniably elegant. Plus, the versatility of toppings, from roasted red peppers to a sprinkle of parmesan, means you can customize each bite just the way you like it. Trust me, once you try this delightful balance of ingredients, you’ll be trading in that fast food for something much more satisfying. Let’s get cooking!
Why will you love Seared Scallop Pesto Pasta?
Simplicity meets sophistication in this quick recipe, perfect for any weeknight. Gourmet flavor comes from the decadent scallops paired with vibrant pesto, creating a dish that’s far from ordinary. Customization is easy with optional toppings like roasted red peppers or fresh basil, ensuring everyone can find their perfect bite. Impressive presentation will wow your guests, making it ideal for dinner parties. And time-saving preparation means you can enjoy this delightful meal in just a few simple steps. Dive into this delicious culinary adventure and say goodbye to fast food!
Seared Scallop Pesto Pasta Ingredients
• All you need for a gourmet experience!
For the Pasta
• 12 ounces pasta of choice – Use your favorite pasta shape for a delightful texture.
For the Sauce
• 1/2 cup pesto – Fresh or store-bought, it brings vibrant flavor to the dish.
For the Scallops
• 1 1/2 pounds jumbo sea scallops – Rinsed and prepped, they add a touch of luxury.
• 1 1/2 tablespoons avocado oil – This oil has a high smoke point, great for searing.
For the Garnish
• 1/4 cup pine nuts – Toasted for a crunchy texture and nutty flavor.
• Kosher salt – Essential for seasoning the scallops perfectly.
• Ground black pepper – Adds a bit of heat and enhances the dish’s flavor.
• 14 ounces roasted red peppers (optional) – Use these for a burst of sweetness and color.
• Slow roasted cherry tomatoes (optional) – They add a juicy, tangy contrast to the dish.
• Lemon zest (optional) – Freshness to elevate the overall flavor profile.
• Crushed red pepper flakes (optional) – For those who like a bit of heat in their meal.
• Sliced fresh basil (optional) – A pop of color and freshness that complements the pesto.
• Grated parmesan (optional) – A classic finishing touch for creamy richness.
How to Make Seared Scallop Pesto Pasta
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Cook the pasta according to package instructions until al dente, creating a perfect base for your dish. Drain and set aside, ensuring the pasta retains a bit of firmness for the ultimate texture.
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Heat the avocado oil in a large pan over medium heat. This oil helps achieve that deliciously golden sear on the scallops, enhancing their flavor.
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Toast the pine nuts in the pan for about 2-3 minutes, stirring frequently until they turn golden brown. This step adds a delightful crunch and nutty flavor to the recipe.
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Sear the scallops in the same pan, seasoning with kosher salt and ground black pepper. Cook for 2-3 minutes on each side until they’re opaque and perfectly cooked through—a lovely treat for your palate!
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Stir the pesto into the pan, combining it with the scallops and toasted pine nuts. This will infuse each bite with vibrant flavors that make your dish shine.
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Combine the cooked pasta with the scallop and pesto mixture, gently tossing to ensure the pasta is coated beautifully with the luscious sauce.
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Serve your creation garnished with roasted red peppers, slow roasted cherry tomatoes, a sprinkle of lemon zest, crushed red pepper flakes, sliced fresh basil, and grated parmesan if desired. Each topping adds a unique touch to your gourmet meal!
Optional: A squeeze of fresh lemon juice brightens up the flavors beautifully.
Exact quantities are listed in the recipe card below.
Expert Tips for Seared Scallop Pesto Pasta
- Scallop Quality: Choose fresh, jumbo sea scallops for the best flavor. Avoid frozen ones unless absolutely necessary, as they can lose their delicate texture.
- Sear Technique: Ensure your pan is hot enough before adding the scallops. This helps create that beautiful golden crust and keeps them from sticking.
- Pasta Timing: Cook pasta until just al dente to avoid mushiness when combined with the scallop pesto mixture.
- Toast Nuts: Keep a close eye while toasting pine nuts. They can go from golden to burnt in seconds, ruining the flavor.
- Personalize It: Don’t hesitate to experiment with toppings! Adding roasted red peppers or cherry tomatoes can significantly elevate your seared scallop pesto pasta experience.
Seared Scallop Pesto Pasta Variations
Feel free to get creative with this recipe and make it your own; your taste buds will thank you!
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Gluten-Free: Substitute regular pasta with gluten-free options like rice or quinoa pasta for a delicious alternative.
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Veggie Boost: Add sautéed spinach or kale to the pasta for more nutrients and a pop of color that also enhances the flavor.
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Creamy Twist: Stir in a splash of heavy cream or coconut cream for a richer sauce that envelops the pasta beautifully.
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Herb Infusion: Incorporate fresh herbs like parsley or chives to elevate the dish with layers of fresh, green flavor.
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Nut-Free: Replace pine nuts with sunflower seeds for a nut-free alternative; they still provide crunch without the allergens.
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Spicy Kick: Add diced jalapeños or a dash of hot sauce to introduce a fiery element that’ll wake up your palate.
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Seafood Medley: Mix in shrimp or crab meat for an exciting seafood combination that enhances the luxurious feel of this dish.
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Sundried Tomatoes: Swap in sundried tomatoes for roasted ones; they bring a tangy sweetness that pairs excellently with pesto.
Get ready to impress your family and friends with these gourmet twists!
How to Store and Freeze Seared Scallop Pesto Pasta
Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain the flavors of your wonderful seared scallop pesto pasta.
Freezer: For longer storage, freeze the pasta without toppings for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or extra pesto to keep it moist and flavorful.
Room Temperature: Avoid leaving any leftovers out for more than 2 hours to prevent spoilage.
What to Serve with Seared Scallop Pesto Pasta?
Elevate your dining experience with delightful side dishes that perfectly balance the flavors of your pasta creation.
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Garlic Bread: The warm, buttery crunch of garlic bread offers a heavenly contrast to the creamy pesto, perfect for mopping up every last bit of sauce.
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Arugula Salad: A fresh, peppery arugula salad tossed with a lemon vinaigrette adds a bright, zesty flavor that complements the richness of the scallops beautifully.
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Roasted Asparagus: Tender roasted asparagus drizzled with olive oil provides a crunchy texture and a hint of smokiness, enhancing the overall taste experience.
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Lemon Sorbet: Finish your meal with a refreshing lemon sorbet. Its light citrus flavor cleanses the palate after the rich pasta, making for an elegant conclusion.
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Chardonnay: A chilled glass of Chardonnay pairs wonderfully with seared scallops; its crisp acidity balances the dish’s richness while enhancing the seafood’s sweetness.
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Caprese Skewers: These colorful skewers of fresh mozzarella, basil, and cherry tomatoes bring a delightful burst of flavor, making for a savory appetizer that sets the perfect tone for your meal.
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Peach Tart: A homemade peach tart adds a sweet ending to your gourmet night. Its buttery crust and juicy filling provide a lovely contrast to the savory scallops.
By choosing just one or more of these pairings, you can create a stunning meal experience that’s sure to impress!
Make Ahead Options
These Seared Scallop Pesto Pasta components are perfect for meal prep enthusiasts! You can cook the pasta and store it in an airtight container in the refrigerator for up to 3 days, ensuring it retains its delightful texture. Additionally, prepare the toasted pine nuts and store them separately to maintain their crunchiness. For the scallops and pesto, it’s best to cook them fresh to achieve that perfect sear. However, you can mix the pesto with the roasted red peppers and store this mixture in the fridge for up to 24 hours. When it’s time to serve, simply warm your scallop and pesto mixture, toss it with the cooked pasta, and you’ll have a delicious meal ready with minimal effort!
Seared Scallop Pesto Pasta Recipe FAQs
What type of pasta should I use for seared scallop pesto pasta?
Absolutely! You can use any pasta shape you love—spaghetti, fettuccine, or even penne all work wonderfully. Just make sure to cook it to al dente for the best texture that holds up against the rich flavors of the scallops and pesto.
How long can I store leftover seared scallop pesto pasta?
Leftovers can be kept in an airtight container in the fridge for up to 3 days. To retain the flavors, make sure to cool the pasta before storing it. When you’re ready to enjoy it again, simply reheat it on the stovetop, adding a splash of water or extra pesto as needed to keep it tasty and moist.
Can I freeze seared scallop pesto pasta?
Yes, you can! However, I recommend freezing the pasta without the scallops and toppings. Freeze for up to 2 months in a suitable airtight container or freezer bag. To thaw, place it in the fridge overnight. When ready to eat, heat it gently on the stovetop and then add the sautéed scallops and any desired toppings.
What should I do if my scallops stick to the pan while searing?
Very! If your scallops are sticking, it could be that your pan wasn’t hot enough when you added them. Make sure to heat the oil adequately and give the scallops space in the pan for even cooking. If they still stick, try gently loosening them with a spatula after they’ve had a few minutes to sear. This will create that beautiful crust while ensuring the scallops stay intact.
Are there any dietary considerations I should be aware of with this recipe?
Of course! If you or someone you’re cooking for has seafood allergies, this dish may not be suitable due to the scallops. Additionally, if you’re following a gluten-free diet, feel free to swap out regular pasta for gluten-free alternatives. Always check your pesto ingredients if there are specific dietary restrictions as some store-bought types may contain nuts or dairy.
How can I make this dish vegetarian or vegan?
If you want a vegetarian or vegan alternative, simply omit the scallops and add sautéed or grilled vegetables instead. Mushrooms work great for that umami flavor, or you can use lentils for added protein. You can also use a vegan pesto or make your own using nutritional yeast instead of cheese. Each swap will make this seared scallop pesto pasta just as delightful!
Savor Seared Scallop Pesto Pasta for a Gourmet Night In
Ingredients
Equipment
Method
- Cook the pasta according to package instructions until al dente, creating a perfect base for your dish. Drain and set aside, ensuring the pasta retains a bit of firmness for the ultimate texture.
- Heat the avocado oil in a large pan over medium heat. This oil helps achieve that deliciously golden sear on the scallops, enhancing their flavor.
- Toast the pine nuts in the pan for about 2-3 minutes, stirring frequently until they turn golden brown.
- Sear the scallops in the same pan, seasoning with kosher salt and ground black pepper. Cook for 2-3 minutes on each side until they're opaque and perfectly cooked through.
- Stir the pesto into the pan, combining it with the scallops and toasted pine nuts.
- Combine the cooked pasta with the scallop and pesto mixture, gently tossing to ensure the pasta is coated beautifully with the luscious sauce.
- Serve your creation garnished with roasted red peppers, slow roasted cherry tomatoes, a sprinkle of lemon zest, crushed red pepper flakes, sliced fresh basil, and grated parmesan if desired.