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Home > Recipes > Scallops and Parsley Pesto Pasta (Farfalle)
Author:

Kevin Curry

Scallops and Parsley Pesto Pasta (Farfalle)

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Scallops and Parsley Pesto Pasta (Farfalle)

Ingredients for 6 servings

* Optional 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


Prep 10min
Cook 15min
Total 25min

Category
Calories 410
  • 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

  1. Cook pasta according to the instructions given, then drain and set aside to cool.  If possible, place in the fridge to chill.

  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.

  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.

  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).

  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.

  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.

  7. Enjoy!

Nutrition per serving

Calories410cal
Protein23g
Fats20g
Carbs39g
Sodium820mg
Fiber4g
Sugar2g
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Details

Prep 10min
Cook 15min
Total 25min

Nutrition per serving

Calories410cal
Protein23g
Fats20g
Carbs39g
Sodium820mg
Fiber4g
Sugar2g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!