Pesto Perfection: A Luxurious Scallop and Pasta Symphony

Imagine the vibrant green of fresh pesto clinging to perfectly cooked pasta, punctuated by the delicate sweetness of seared scallops. This isn’t just a meal; it’s an experience. This recipe elevates a simple pasta dish into something truly special, ideal for a romantic dinner, an impressive gathering, or simply a moment of self-indulgence. We’ll walk you through each step, from creating a luscious homemade pesto to achieving the perfect sear on those succulent scallops. Get ready to delight your taste buds!

Why This Recipe Works

This recipe balances several key elements:

* **The vibrant pesto:** Homemade pesto, with its fresh basil, garlic, pine nuts, and Parmesan, provides a burst of flavor that elevates the entire dish.
* **Perfectly cooked pasta:** Using high-quality pasta and cooking it al dente ensures a satisfying texture.
* **Seared scallops:** Achieving a beautiful sear on the scallops creates a caramelized crust that enhances their natural sweetness.
* **Lemon zest and juice:** A touch of lemon brightens the dish, adding a layer of acidity that cuts through the richness of the pesto and scallops.
* **Simple elegance:** Despite its impressive flavor profile, this recipe is surprisingly easy to make, making it perfect for both weeknight dinners and special occasions.

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

* **For the Pesto (Makes approximately 1 cup):**
* 2 cups fresh basil leaves, packed
* 1/4 cup pine nuts, toasted
* 2-3 cloves garlic, roughly chopped
* 1/2 cup grated Parmesan cheese
* 1/4 cup extra virgin olive oil, plus more as needed
* Salt and freshly ground black pepper to taste

* **For the Pasta and Scallops:**
* 1 pound pasta (linguine, fettuccine, or spaghetti work well)
* 1 pound large sea scallops, patted dry
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1/4 cup dry white wine (optional)
* 1 lemon, zested and juiced
* Salt and freshly ground black pepper to taste
* Red pepper flakes (optional, for a little heat)
* Fresh basil leaves, for garnish
* Grated Parmesan cheese, for serving

Equipment

* Food processor or blender
* Large pot
* Large skillet
* Tongs
* Lemon zester
* Juicer

Step-by-Step Instructions

Follow these detailed steps to create your perfect pesto pasta with scallops:

Part 1: Making the Pesto

1. **Toast the Pine Nuts:** In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn quickly. Remove from the skillet and set aside to cool.
2. **Combine Ingredients:** In a food processor or blender, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese.
3. **Process and Add Oil:** Pulse the ingredients until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto forms a smooth paste. You may need to scrape down the sides of the food processor occasionally.
4. **Season:** Season the pesto with salt and freshly ground black pepper to taste. Add more olive oil if needed to achieve the desired consistency. Taste and adjust seasonings as necessary.

Part 2: Cooking the Pasta

1. **Boil Water:** Fill a large pot with salted water and bring to a rolling boil. The water should be generously salted; this helps to season the pasta from the inside out.
2. **Cook Pasta:** Add the pasta to the boiling water and cook according to package directions, until al dente. Al dente means “to the tooth” in Italian – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of the pasta water before draining.
3. **Drain Pasta:** Drain the pasta in a colander. Do not rinse the pasta, as the starch in the pasta water helps the sauce cling to it.

Part 3: Searing the Scallops

1. **Prepare the Scallops:** Pat the scallops dry with paper towels. This is crucial for achieving a good sear. Moisture will prevent the scallops from browning properly. Season the scallops generously with salt and freshly ground black pepper.
2. **Heat the Skillet:** Heat a large skillet over medium-high heat. Add the olive oil and butter to the skillet. The oil and butter combination adds flavor and helps prevent burning.
3. **Sear the Scallops:** Once the skillet is hot and the oil is shimmering, carefully add the scallops to the skillet in a single layer. Do not overcrowd the skillet, as this will lower the temperature and prevent the scallops from searing properly. If necessary, sear the scallops in batches.
4. **Cook the Scallops:** Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The scallops should be opaque and firm to the touch. Avoid overcooking the scallops, as they will become tough and rubbery.
5. **Deglaze (Optional):** If desired, deglaze the pan with white wine. After removing the scallops, add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. This adds extra flavor to the sauce. Reduce the wine slightly, about 1-2 minutes.

Part 4: Assembling the Dish

1. **Combine Pasta and Pesto:** Add the drained pasta to the skillet with the seared scallops (or to a separate large bowl). Add the pesto and toss to coat the pasta evenly. If the pasta seems dry, add a little of the reserved pasta water to loosen the sauce. Start with a few tablespoons and add more as needed until the pasta is well-coated and the sauce is creamy.
2. **Add Lemon Zest and Juice:** Stir in the lemon zest and lemon juice. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or red pepper flakes to taste.
3. **Serve:** Serve the pasta immediately, garnished with fresh basil leaves and grated Parmesan cheese. A sprinkle of red pepper flakes adds a nice touch of heat.

Tips for Success

* **Use Fresh Ingredients:** The key to a great pesto is fresh, high-quality basil. Look for basil with vibrant green leaves and a strong aroma. Similarly, use fresh, dry-packed scallops for the best flavor and texture.
* **Toast the Pine Nuts:** Toasting the pine nuts enhances their flavor and adds a nutty depth to the pesto. Be careful not to burn them, as they can become bitter.
* **Don’t Overcook the Scallops:** Overcooked scallops are tough and rubbery. Cook them just until they are opaque and firm to the touch.
* **Reserve Pasta Water:** The starchy pasta water helps to create a creamy sauce that clings to the pasta. Don’t skip this step!
* **Adjust Seasonings:** Taste and adjust the seasonings as needed throughout the cooking process. Add more salt, pepper, lemon juice, or red pepper flakes to taste.
* **Make Pesto in Advance:** The pesto can be made a day or two in advance and stored in the refrigerator. This saves time when you’re ready to make the dish.
* **Use a Hot Skillet:** Make sure your skillet is hot before adding the scallops. This will help them to sear properly and develop a golden-brown crust.
* **Pat Scallops Dry:** This is probably the most important tip. Moisture prevents browning.
* **Don’t Overcrowd the Pan:** Again, overcrowding lowers the pan temperature and prevents the scallops from browning properly. Sear them in batches if necessary.

Variations

* **Add Vegetables:** Sauté some vegetables, such as cherry tomatoes, spinach, or asparagus, and add them to the pasta. These additions increase the nutritional value of the dish and provide different textures.
* **Use Different Pasta:** Experiment with different types of pasta, such as orecchiette, penne, or fusilli. The shape of the pasta can affect how the sauce clings to it.
* **Add Protein:** Add other proteins, such as grilled chicken, shrimp, or salmon, to the dish. This makes the dish even more hearty and satisfying.
* **Make it Spicy:** Add more red pepper flakes or a pinch of cayenne pepper to the pesto for a spicier dish. A drizzle of chili oil also works well.
* **Use Different Nuts:** Substitute walnuts or almonds for the pine nuts in the pesto. This will change the flavor profile slightly.
* **Vegan Option:** Use a vegan Parmesan cheese substitute and nutritional yeast in the pesto to make it vegan. You can also use vegetable broth instead of white wine for deglazing.

Serving Suggestions

* Serve this dish as a main course for a special occasion or a romantic dinner.
* Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
* Serve it with a side salad of mixed greens and a light vinaigrette.
* Crusty bread is perfect for soaking up the delicious pesto sauce.
* Follow it with a light dessert, such as fruit sorbet or a small piece of chocolate cake.

Storage Instructions

* Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
* Reheat the pasta gently in a skillet over low heat, adding a little water or broth if needed to prevent it from drying out.
* The pesto can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for longer storage. To freeze, pour the pesto into ice cube trays and freeze until solid. Then, transfer the pesto cubes to a freezer bag and store in the freezer for up to 3 months.

Nutritional Information (Approximate per serving)

* Calories: 600-800
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 60-80g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

Enjoy Your Culinary Creation!

This pesto pasta with scallops is a delightful dish that is sure to impress. With its vibrant flavors and elegant presentation, it’s perfect for any occasion. So, gather your ingredients, follow the steps, and enjoy the symphony of flavors that awaits you! Buon appetito!