Pea Shoot Pesto Bucatini with Seared Sea Scallops

Pea Shoot Pesto Bucatini with Seared Sea Scallops might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 713 calories, 38g of protein, and 40g of fat per serving. This recipe serves 4 and costs $12.12 per serving. This recipe is liked by 29 foodies and cooks. From preparation to the plate, this recipe takes about 16 minutes. This recipe from Pineapple and Coconut requires salt and pepper, bucatini noodles, juice of lemon, and sea salt. Overall, this recipe earns a pretty good spoonacular score of 74%. Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata, Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto, and Seared Sea Scallops are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor pulse together the garlic, walnuts and lemon zest. Add in the juice and pea shoots and pulse again a few times. Leave the processor running and slowly pour in the olive oil a little at a time, stopping to scrape down the sides when necessary. You can add in more or less oil depending if you like thicker or thinner pesto. Taste and add salt and pepper to your liking. Pulse in the parmesan. Remove from food processor to a bowl and set aside. There will be leftover pesto.Cook the pasta according to package directions. Drain and then toss with ½ c to 1 cup of the pesto. Keep warm.Pre-heat a cast iron skillet on medium for about 20-30 min.Rinse and pat the scallops very dry, season with salt and pepper on both sides. Melt the butter and oil together on the skillet and once its slightly smoking add the scallops, making sure there is room between each. Sear for a 2-3 minutes one one side, then flip and sear again until they are opaque. If you have a small skillet, cook the scallops in batches, keeping warm until ready to serveDivide the pasta amongst plates, top each with a few scallops and sprinkle a little freshly grated parmesan on top and garnish with more pea shoots if desired. Serve immediately.

 

Step by step:

1. In a food processor pulse together the garlic, walnuts and lemon zest.

2. Add in the juice and pea shoots and pulse again a few times. Leave the processor running and slowly pour in the olive oil a little at a time, stopping to scrape down the sides when necessary. You can add in more or less oil depending if you like thicker or thinner pesto. Taste and add salt and pepper to your liking. Pulse in the parmesan.

3. Remove from food processor to a bowl and set aside. There will be leftover pesto.Cook the pasta according to package directions.

4. Drain and then toss with ½ c to 1 cup of the pesto. Keep warm.Pre-heat a cast iron skillet on medium for about 20-30 min.Rinse and pat the scallops very dry, season with salt and pepper on both sides. Melt the butter and oil together on the skillet and once its slightly smoking add the scallops, making sure there is room between each. Sear for a 2-3 minutes one one side, then flip and sear again until they are opaque. If you have a small skillet, cook the scallops in batches, keeping warm until ready to serve

5. Divide the pasta amongst plates, top each with a few scallops and sprinkle a little freshly grated parmesan on top and garnish with more pea shoots if desired.

6. Serve immediately.

Nutrition Information:

covered percent of daily need