Scallops and Parsley Pesto Pasta (Farfalle)

INSTRUCTIONS

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!