Pan-Seared Sea Scallops with Sicilian Pesto

Name: Pan-Seared Sea Scallops with Sicilian Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters hot cooked angel hair (about 8 ounces uncooked pasta); 0 teaspoons freshly ground black pepper; 1 Tbsp capers; 2 Tbsps capers; 59 milliliters dry white wine; 237 milliliters fresh flat-leaf parsley leaves; 59 milliliters golden raisins; 118 milliliters fresh lemon juice; 1 teaspoon grated lemon rind; 1 Tbsp olive oil; 2 Tbsps olive oil; 2 Tbsps chopped fresh oregano; 680 grams sea scallops; 59 milliliters diced shallots; 59 milliliters boiling water

Pan-Seared Se From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain).

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Raisins

Pesto

Water

Equipment you will use

Bowl

Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth.

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Capers

Pepper

Raisins

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Blender

Add 2 tablespoons oil; process until well-blended.

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Cooking Oil

Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.

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Pasta

Pesto

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Bowl

To prepare scallops, pat scallops dry with paper towels.

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Scallops

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Paper Towels

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add scallops; cook 3 minutes on each side or until golden brown.

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Scallops

Remove scallops from pan, and keep warm.

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Scallops

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Frying Pan

Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops.

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Scallops

Pasta

Wine

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Frying Pan

Sprinkle evenly with 1 tablespoon capers.

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Capers

Equipment

Ingredients

Servings:

946milliliters

hot cooked angel hair (about 8 ounces uncooked pasta)0teaspoons

freshly ground black pepper 1Tbsp

capers 2Tbsps

capers 59milliliters

dry white wine 237milliliters

fresh flat-leaf parsley leaves 59milliliters

golden raisins 118milliliters

fresh lemon juice 1teaspoon

grated lemon rind 1Tbsp

olive oil 2Tbsps

chopped fresh oregano 680grams

sea scallops 59milliliters

diced shallots 59milliliters

boiling water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.