Pan-Seared Sea Scallops with Sicilian Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This pesto uses parsley instead of basil and a Sicilian-influenced combination of capers, golden raisins, and lemon rind. Ingredients:
1/4 cup boiling water |
1/4 cup golden raisins |
2 tablespoons capers |
1 cup fresh flat-leaf parsley leaves |
1 teaspoon grated lemon rind |
1/2 cup fresh lemon juice |
1/4 cup diced shallots |
2 tablespoons chopped fresh oregano |
1/4 teaspoon freshly ground black pepper |
2 tablespoons olive oil |
4 cups hot cooked angel hair (about 8 ounces uncooked pasta) |
1 1/2 pounds sea scallops |
1 tablespoon olive oil |
1/4 cup dry white wine |
1 tablespoon capers |
Directions:
1. To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain). Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth. Add 2 tablespoons oil; process until well-blended. Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.
2. To prepare scallops, pat scallops dry with paper towels. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until golden brown. Remove scallops from pan, and keep warm. Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops. Sprinkle evenly with 1 tablespoon capers.
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