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Author:
Kevin Curry
Scallops and Parsley Pesto Pasta (Farfalle)
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Nutrition per serving
Scallops and Parsley Pesto Pasta (Farfalle)
Ingredients for 6 servings
Substitution
Note
- Scallops
- 1 1/2 tablespoons avocado oil
- 2 lb raw giant scallops
- pinch of sea salt & pepper
- 1 tablespoon (vegan) butter
- Pasta
- 4 cups cooked (gluten-free) pasta (of your choice)
- Pesto
- 1 cup parsley, tightly packed
- 1/3 cup walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- sea salt & pepper to taste
- 1 1/2 cups cherry tomato, halved
- 1 cup red onion slices
Steps
Step 1
Cook pasta according to the instructions given, then drain and set aside to cool. If possible, place in the fridge to chill.
Step 2
Cover a plate with 1-2 paper towels and place the raw scallops on them. Let them rest for about 5 minutes, then thoroughly pat them dry with another paper towel. Add a pinch of sea salt & pepper to them on both the top and bottom.
Step 3
Set a carbon steel skillet on medium high heat. Once hot, add avocado oil and place the scallops in the skillet, leaving adequate space in between them. Sear on each side for 1 -2 minutes, or until a golden sear appears on the scallop and it can be easily lifted off the skillet. If the scallop is sticking to the skillet, allow it to sear for a few more seconds before flipping over.
Step 4
Once the scallops have cooked, if desired, remove the skillet from the heat and add 1 tablespoon of butter to the skillet. Repeatedly spoon the melted butter over the scallops to give them a golden color and crispy coating. Set aside on a plate (do NOT keep the scallops in the hot skillet).
Step 5
In a large bowl or jar (or blender), add the ingredients for the pesto. Use an immersion blender to blend up all the ingredients OR use a blender.
Step 6
Add the pasta and pesto to a large mixing bowl and fold to mix/coat well. Add the tomato and red onion and lightly toss together. Lastly, fold in the scallops and enjoy! Season to taste with sea salt & pepper.
Step 7
Enjoy!
Scallops and Parsley Pesto Pasta (Farfalle)
Kevin Curry
INGREDIENTS
- Scallops
- 1 1/2 tablespoons avocado oil
- 2 lb raw giant scallops
- pinch of sea salt & pepper
- 1 tablespoon (vegan) butter
- Pasta
- 4 cups cooked (gluten-free) pasta (of your choice)
- Pesto
- 1 cup parsley, tightly packed
- 1/3 cup walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- sea salt & pepper to taste
- 1 1/2 cups cherry tomato, halved
- 1 cup red onion slices
INSTRUCTIONS
-
Cook pasta according to the instructions given, then drain and set aside to cool. If possible, place in the fridge to chill.
-
Cover a plate with 1-2 paper towels and place the raw scallops on them. Let them rest for about 5 minutes, then thoroughly pat them dry with another paper towel. Add a pinch of sea salt & pepper to them on both the top and bottom.
-
Set a carbon steel skillet on medium high heat. Once hot, add avocado oil and place the scallops in the skillet, leaving adequate space in between them. Sear on each side for 1 -2 minutes, or until a golden sear appears on the scallop and it can be easily lifted off the skillet. If the scallop is sticking to the skillet, allow it to sear for a few more seconds before flipping over.
-
Once the scallops have cooked, if desired, remove the skillet from the heat and add 1 tablespoon of butter to the skillet. Repeatedly spoon the melted butter over the scallops to give them a golden color and crispy coating. Set aside on a plate (do NOT keep the scallops in the hot skillet).
-
In a large bowl or jar (or blender), add the ingredients for the pesto. Use an immersion blender to blend up all the ingredients OR use a blender.
-
Add the pasta and pesto to a large mixing bowl and fold to mix/coat well. Add the tomato and red onion and lightly toss together. Lastly, fold in the scallops and enjoy! Season to taste with sea salt & pepper.
-
Enjoy!
