Seared Scallops With Basil Pesto Mediterranean Orzo Food
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.
SEARED SCALLOPS WITH BASIL PESTO & MEDITERRANEAN ORZO
Provided by Personalchef07
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- In a large non-stock skillet, heat ½ teaspoon of olive oil. Season the sea scallops with salt and pepper. Heat the pan over high heat; add in the scallops and cook for 1 minute on each side, flipping once, or until the scallops are cooked to your liking. In the meantime, cook the 1 cup of orzo according to the package directions. Drain and set aside. In a large straight-sided skillet, add in 1 Tablespoon of olive oil along with the crushed red pepper and the garlic. Cook, stirring often over medium-high heat for 1 minute. Add in the spinach, season with a pinch of salt and pepper, and sauté for 3-5 minutes, or until the spinach is wilted. Add in the sun-dried tomatoes and pine nuts. Toss the mixture with the cooked orzo and drizzle it with olive oil. Season with salt and pepper to taste. To serve, stir the pesto and put a dollop on each seared scallop. Serve the scallops over the orzo salad.
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- Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium-high. Add onion; cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, 2 tablespoons of the basil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, stirring occasionally, until tomatoes burst and release their juices, 6 to 7 minutes. Continue to cook, stirring occasionally, until sauce thickens slightly, 1 to 2 minutes. Transfer to a bowl; cover and keep warm.
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