Pan Seared Scallops with Linguine al Pesto

Pan Seared Scallops with Linguine al Pesto
Photo by


  • 2 bunches of Basil
  • ¼ cup (22 gm) of grated Romano Cheese
  • ¼ cup (40 gm) toasted pine nuts or walnuts
  • 2 cloves of Garlic
  • ¼ cup (60 ml) of Extra Virgin Olive Oil
  • 1 lb fresh sea scallops
  • 1 tsp (5 gm) old bay seasoning
  • + 2 more ingredients
    • 1 tbsp (15 ml) olive oil
    • 1 pound (453 gm) linguine

1. Remove the leaves from the basil and parsley, do not use the stems 2. To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning. 3. Place them into your food processor, Pulse it until ...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network