Linguine with Pesto and Seared Scallops

Does anyone else smell the basil from here? Vibrant, earthy pesto, hardy pasta, and rich and meaty scallops come together for this perfect summer Sunday recipe. Watch how it's made HERE.

Growing up, my husband John and I both had Sunday dinner with our families each week. It’s a tradition that we both love very much, and we agreed early on that we would carry it on with our own family.


I could talk all day about how much I love this tradition. It’s not only about the delicious food on the table. It’s really about the experience of togetherness, love, endless laughter, delicious food, lots of wine, and being at home together to relax, recharge, and reconnect through cooking.


Depending upon the time of year, different elements and memories come to mind around Sunday dinner as well, like the sounds of my dad and brother screaming at the football games on television in the fall, the day-long crackling of the fireplace in the winter, the clacking of baseball bats during the Yankee game on television and the early chirping of birds signifying spring, and in the summer, I think of eating fresh pesto with linguine and a big loaf of bread al fresco beside our herb garden with the fam.


Beginning in spring, my mom’s herb garden is just thriving with every herb you can imagine. It’s always been SO much fun to get creative! Every year, we pick basil for all different kinds of creations. One key activity is making tons of fresh pesto. We eat it fresh and also stock up in the freezer for the months to come. In the warmer months, we’d often deviate from our usual Sunday red sauce and enjoy linguine with pesto instead.


This recipe combines beautiful summer Sunday dinner memories with my deep love for seared scallops. More than anything, it’s a big THANK YOU to my momma for sharing her bountiful herb garden, teaching me how to respect herbs and make fresh pesto, and for introducing Cecily now, as well, to the beauty of gardening and having fun incorporating fresh herbs into cooking.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yield: 4-6 Servings


Ingredients

For the Scallops:


Follow my Foolproof Pan Seared Scallops recipe.


Then, for the reduction you'll need:

⅓ cup sherry wine

⅓ cup water

1 bay leaf

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon butter


For the Linguine with Pesto

1 pound linguine


2 cups fresh basil

2 tablespoons pine nuts

2 garlic cloves

½ cup extra virgin olive oil

½ cup freshly grated parmesan cheese, plus more for topping


Directions

For the Scallops and Reduction:

  1. Follow my Foolproof Pan Seared Scallops recipe, and after removing the scallops from the pan, add the sherry, water, bay leaf, and a pinch of salt and pepper.

  2. Bring the sauce to a rapid boil and reduce for about 10-12 minutes, until the sauce thickens enough to coat a spoon. Add the butter and stir in until melted.

For the Linguine with Pesto

  1. Bring a pot of salted water to a rolling boil and add the linguine. Boil until desired texture is reached.

  2. Add the basil, pine nuts, garlic cloves, and olive oil to a food processor. Pulse a few times and then add the cheese. Pulse until pesto forms. Transfer to a jar and place aside.

To Assemble:

  1. In a large bowl, toss the linguine with the pesto to coat. Distribute evenly among pasta serving bowls.

  2. Top each with scallops and a drizzle of the reduction.

  3. Sprinkle freshly grated parmigiano and freshly ground black pepper on top. Garnish with parsley and serve.


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