Creamy Pesto Pasta with Seared Scallops
You will love this creamy homemade basil pesto sauce over your favorite pasta with delicious seared scallops! Check it out!
Ingredients
For the Pesto Cream Sauce
- 2 cups heavy cream
- 1 cup basil pesto
For the Scallops and Pasta
- 12 large sea scallops
- Kosher salt and black pepper to taste
- 1 tablespoon olive oil
- 8 ounces pasta of your choice (we recommend casarecce, linguine or fettuccine)
- basil leaves for garnish
Instructions
Prepare the Creamy Pesto Sauce
- Bring the cream to a simmer in a large skillet. Cook gently on low to medium-low heat until the cream has thickened and reduced by almost half (approximately 15-20 minutes). Set aside and keep warm (not hot).
- Add the pesto to the reduced cream and stir to thoroughly combine. The mixture should be warm, but not extremely hot.
Make the Pasta and Scallops
- Bring a large pot of water to a boil and add a small handful of kosher salt. Add the pasta following the package cooking directions to al dente. While it cooks, prepare your scallops.
- Heat a nonstick pan or cast-iron skillet on high or medium high until the pan very hot. Dust the scallops with a little salt and pepper on both sides. Add the olive oil to the pan to coat the bottom. Add the scallops for about 60-90 seconds per side, depending on their thickness. You should have caramelization when finished on each side.
- Drain the pasta and transfer to a large serving bowl with the creamy pesto mixture. Combine and plate, adding scallops to each plate. You can reserve some of the creamy pesto and drizzle on top of the scallops if desired. Garnish with additional Parmigiano Reggiano and a basil leaf.
Nutrition
Calories: 769kcalCarbohydrates: 49gProtein: 23gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 157mgSodium: 559mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 1963IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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