Raw Pesto Scallops Recipes

PAN SEARED SCALLOPS WITH LINGUINE AL PESTO

Steps:

• To toast the pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts to the pan. Keep the pine nuts moving around so they toast without burning.*If the pine nuts start to smoke take the pan off the heat.
• Remove the leaves from the basil and parsley, do not use the stems
• Place the basil and parsley into the food processor, Pulse it until the greens are very well minced
• Add the garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
• Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
• cook linguine per instructions on the box
• wash and clean your scallops (remove the little piece of side mussel)
• pat dry the scallops with paper towels
• sprinkle the old bay on both sides of the scallops
• get your pan very hot
• add enough olive oil to have a light coating in the pan
• add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
• most importantly once you place the scallops in the pan, do not move them!
• allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
• after turning the scallop continue cooking, being careful not to over cook them.
• a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you've removed it from the pan)
• look at the scallop from the side to determine if it is done.
• the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**
• this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
• place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
• plate pasta and top with scallops, serve immediately!

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.

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.

RAW PESTO SCALLOPS

Steps:

• Slice the scallops into thin rounds and arrange them in an even layer on a plate.
• In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
• Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.