Sea Scallops, tossed with a little whole wheat pasta, are a quick and healthy meal! You can easily modify this simple recipe with different sauces. I prefer a homemade pesto, to give the scallops a rich, organic feel.
1 lb. Fresh or Previously Frozen Sea Scallops
1Tbsp Extra Virgin Olive Oil
1/2 box Whole Wheat Thin Spaghetti or Linguine
Pesto (recipe below)
In a frying or saute pan, heat the olive oil over medium-high heat. Add scallops and saute until bottom side is golden brown. Then using tongs, flip scallops and cook on remaining side for 2-3 more minutes. While sauteing the scallops, boil water and add pasta for the recommended cooking time (usually on the box). Drain pasta. Also, remove the scallops and place on paper towel to drain any excess oil. In a large bowl, combine pasta, scallops, and pesto...toss and serve. I like to add parsley and freshly grated Parmesan cheese to finish the dish.
For the Pesto:
Pesto's main ingredients are basil, olive oil, garlic, and pine nuts. Adding any other herbs, spices, and nuts are completely up to you! Fresh herbs are always best, since they are more fragrant, but in a pinch, simply raid your spice rack for all the dried ingredients you need. Here's the pesto I make:
1/2 cup Basil
1 Tbsp Oregano
1 Tbsp Parsley
1/3 cup Olive Oil
1/4 cup Pine Nuts
3 cloves Garlic
1 tsp coarse salt
Dash of Thyme
Dash of Sage
Combine all dry ingredients in a small food processor and set to chop. As the food processor is chopping and mixing, slowly pour in the olive oil to mix. The result is a really aromatic pesto, perfect for so many recipes. Optional ingredients are a dash of lemon juice for a citrus pesto or a few red pepper flakes for a kick!