Imagine twirling your fork into a plate of perfectly seared scallops nestled among silky linguini, draped in vibrant, aromatic pesto – a dish that looks and tastes like it was crafted by a professional chef, but can be created right in your own kitchen. This Italian-inspired masterpiece transforms simple ingredients into a gourmet experience that will make your taste buds dance and impress even the most discerning dinner guests. Whether you're planning a romantic dinner or looking to elevate your weeknight meal, this Linguini with Scallops and Pesto recipe is your ticket to culinary magic.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguini
- 1 lb scallops
- 1/2 cup pesto
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Begin by gathering all the ingredients: 12 oz of linguini, 1 lb of scallops, 1/2 cup of pesto, 2 cloves of garlic (minced), 1/4 cup of olive oil, salt and pepper to taste, and 1/4 cup of grated Parmesan cheese.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water to season it.
- Add the linguini to the boiling water and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the linguini is cooking, prepare the scallops. Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
- In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Once the oil is hot, carefully add the scallops in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. They should have a nice crust on the outside and be opaque in the center. Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Once the garlic is fragrant, add the cooked linguini directly to the skillet, along with the pesto. Toss everything together until the linguini is well coated with the pesto and heated through.
- Return the scallops to the skillet and gently toss them with the linguini and pesto, ensuring they are evenly distributed.
- Remove the skillet from heat and adjust the seasoning with additional salt and pepper if needed.
- To serve, divide the linguini and scallops among four plates. Sprinkle each serving with grated Parmesan cheese and garnish with fresh basil or additional pesto if desired.
- Enjoy your delicious linguini with scallops and pesto!
Tips
- Pat scallops completely dry before cooking to ensure a golden, crispy sear. Moisture prevents proper browning.
- Use fresh, high-quality scallops for the best flavor and texture. Look for scallops that are firm and have a sweet, ocean-like smell.
- Don't overcrowd the pan when searing scallops – cook them in batches if necessary to maintain high heat and achieve that perfect golden crust.
- Cook linguini just until al dente to maintain a slight bite and prevent mushy pasta.
- Use fresh pesto if possible, or a high-quality store-bought version for maximum flavor.
- Reserve a little pasta water before draining – it can help create a silkier sauce if needed.
- Serve immediately after cooking to enjoy the scallops at their most tender and the pasta at its freshest.
Nutrition Facts
Calories: 640kcal
Carbohydrates: g
Protein: g
Fat: 29g
Saturated Fat: g
Cholesterol: mg
