Scallops With Pesto Cream Sauce Recipes

PAN-SEARED SCALLOPS WITH CREAMY PESTO SAUCE

Steps:

• Dry the scallops with paper towel to make sure there is no excess water. Sprinkle pinch of salt and pepper on each scallops on both sides.
• Heat the olive oil and melt the butter in a large skillet over high heat. Add the scallops and sear for about 2 minutes, until nice and gold. Using a tong, flip the scallops. If it's stuck to the bottom, don't force and cook a little longer. When it's ready, it should un-stick easily. Cook for 1-2 minutes on other side. Be careful not to overcook the scallops, which will toughen the scallops. Remove the scallops onto the warm plate. Set aside.
• Remove the skillet from heat and add pesto and heavy cream. Swirl the pan to mix the sauce.

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

SCALLOPS WITH CREAMY PESTO

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat.
• Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
• Remove skillet from heat, add pesto and cream and stir quickly to blend.
• Spoon the sauce onto serving plates and top with the scallops.

BAY SCALLOPS WITH PESTO

Steps:

• Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
• Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.

BAY SCALLOPS WITH PESTO

Steps:

• Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
• Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.

THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE

Steps:

• Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
• Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
• Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.

SCALLOPS PESTO WITH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture.

PASTA WITH PESTO AND SCALLOPS

Steps:

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

PESTO VERMICELLI WITH SCALLOPS

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, heat butter, garlic powder, oregano and pepper over medium heat. Add scallops and wine; cook and stir for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine.