Seared Scallops Over Pea Pesto Linguine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE April/May 2011 Ingredients:
120 g whole wheat spaghetti |
210 g (2 cups) fresh asparagus, cut into 2-inch pieces |
480 g raw sea scallops |
1 tbs olive oil |
1/2 cup low sodium chicken broth |
6 cloves garlic |
140 g (1 cup) frozen green peas, thawed |
30 g shredded parmesan |
20 g pecans, chopped |
2 tbsp lemon |
1/8 tsp salt |
1/4 tsp black pepper |
Directions:
1. In a large pot, cook pasta according to package directions. Add asparagus during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta-cooking water in a small dish. Drain pasta and asparagus and return to pot.
2. Sear scallops separately
3. Prepare pesto: reduce heat to medium, deglaze scallop pan by pouring 1/4 cup broth into pan and scraping up browned bits from bottom of pan with a wooden spoon. Add garlic and saute until fragrant,1 to 2 minutes. Add remaining 1/4 cup broth and peas and saute until broth and peas are just heated, about 2 min.
4. Transfer pea mixture to a mini food processor. Add Parmesan, nuts, lemons juice, salt and pepper; process until combined, scraping down sides as needed. Add pesto to pot with drained pasta and asparagus toss until evenly combined. Add 2 tbsp (or more) reserved cooking liquid and stir until desired consistency is achieved. Divide pasta mixture into servings, top with scallops. If desired, garish with additional chopped pecans and parmesan.
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