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:

½ tsp freshly ground black pepper

8-10 ounces bucatini noodles ( or thick spaghetti)

1 tbsp butter

4 cloves garlic, peeled

½-2/3 c extra virgin olive oil or grape seed oil

zest and juice of 1 medium lemon

1 tbsp olive oil

½ c freshly grated parmesan plus extra for garnish

3 cups fresh pea shoots

salt and pepper

1½ lbs large Divers Scallops ( not bay scallops)

½ to 1 tsp sea salt ( or to taste)

Equipment:

food processor

bowl

frying pan

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:

Quickview
711k Calories
38g Protein
39g Total Fat
49g Carbs
22% Health Score
Limit These
Calories
711k
36%

Fat
39g
61%

  Saturated Fat
7g
47%

Carbohydrates
49g
17%

  Sugar
2g
2%

Cholesterol
56mg
19%

Sodium
1416mg
62%

Get Enough Of These
Protein
38g
76%

Vitamin C
123mg
150%

Selenium
60µg
87%

Phosphorus
767mg
77%

Vitamin E
8mg
57%

Vitamin B12
2µg
43%

Manganese
0.63mg
32%

Fiber
5g
22%

Magnesium
74mg
19%

Vitamin A
915IU
18%

Zinc
2mg
18%

Calcium
177mg
18%

Potassium
503mg
14%

Vitamin B6
0.25mg
13%

Vitamin B3
2mg
11%

Copper
0.22mg
11%

Folate
38µg
10%

Iron
1mg
9%

Vitamin B5
0.69mg
7%

Vitamin B2
0.11mg
6%

Vitamin B1
0.07mg
5%

Vitamin K
3µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

A Cinnabon' Classic has less sugar than a 20-oz. bottle of Pepsi.

Food Joke

A friend and I were standing in line at a fast-food restaurant, waiting to place our order.There was a big sign posted. "No bills larger than $20 will be accepted."The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a bill larger than $20, I wouldn`t be eating here."

Popular Recipes
Roasted Cinnamon-Ginger Delicata Squash (vegan, glutuen-free)

Averie Cooks

Philly Cheesesteak Grilled Wraps

Foodista

Fruit and Cheese Kabobs

Taste of Home

Southern Fudge Pie

Add A Pinch

Chocolate Pistachio Energy Bites

Foodista