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How To make Scallop And Pine Nut Sauce with Spaghettini And Basil
Ingredients
1
pound
bay scallops
1/4
cup
olive oil, extra-virgin preferred
2
each
garlic cloves, minced
1/3
cup
pine nuts (pignoli)
2
tablespoon
salt + 1/2 ts
1
pepper, freshly ground
1
pound
spaghettini
1/2
cup
unsalted butter, melted
3/4
cup
basil leaves, fresh, packed, coarsely chopped
Directions:
Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of the salt and all of the pepper.
Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes.
Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper.
Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings.
How To make Scallop And Pine Nut Sauce with Spaghettini And Basil's Videos
Baked Scallops with Basil Pesto Sauce Recipe - Cooking with Bosch
Fresh, succulent scallops baked in pesto, butter, and parmesan cheese. Served with a tangy tomato sauce.
Ingredients for Tomato Sauce
30g - White Onion - Chopped
5g - Garlic - Chopped
1 Bay Leaf
10g - Butter - Unsalted
30ml - Cooking Oil
200ml - Whole, Peeled Tomatoes - Blended
To Taste - Sugar
To Taste - Salt
To Taste - Pepper
Ingredients for Baked Scallops
10 Scallops - Thawed
5 Tablespoons - Tomato Sauce
2 Tablespoons - Basil Pesto
2 Tablespoons - Cooking Oil
2 Tablespoons - Butter
2 Tablespoons - Panko
2 Tablespoons - Parmesan Cheese - Grated
To Taste - Salt
To Taste - Pepper
To Garnish - Extra Virgin Olive Oil
Check out the full recipe here:
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Scallops N Pasta
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Seared Scallops with Garlic Basil Butter, Pesto Pasta, El Dorado Rum Cocktail (Priya's Kitchen)
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Today's Menu: Seared Scallops with Garlic Basil Butter, Pesto Pasta, El Dorado Rum Cocktail
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Pesto Sauce (alla Genovese) - Simple and cheap recipe for pesto
Pesto is a very popular Italian sauce traditionally made with fresh basil, cheese, garlic and pine nuts. It makes for a delicious sauce for pasta, sandwich and bread spread or even a salad dressing.
In this video we substituted pine nuts for almonds and used Pecorino Romano cheese.
Pasta, Scallops, and Pesto
Pasta, Scallops and Pesto
Prep time: 30 minutes | Serves 4
Shopping List
1 small bag of spinach
½ cup of olive oil
½ cup grated hard cheese like asiago or parmesan
⅓ cup nuts (pine nuts, walnuts, almonds and sunflower seeds all work well)
1 or 2 cloves of garlic, diced
6 sea scallops, rinsed and patted dry
1 pound of linguini
1 tbsp of butter
Salt and pepper
Instructions
1. Bring a large pot of of water to boil. Blanch scapes for 1 minute until slightly soft. Remove scapes with tongs and cook linguine until al dente, about 2 minutes for fresh pasta. Drain and set aside.
2. Using a food processor, blender or immersion blender, pulse garlic, stems, and nuts until roughly chopped. Add oil and pulse until smooth. Season with salt and pepper to taste.
3. Add butter to a large sauté pan and melt over high heat. When the butter begins to sizzle, add scallops to the pan and sear for 1.5–2 minutes on each side. Be careful not to let the scallops touch.
4. In a medium bowl, toss linguine with pesto until coated. Serve scallops over bed of pesto pasta.
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็How to make Pesto sauce :
Pesto Sauce
1/4 cup pine nuts
2 cups basil leaves
2 cloves garlic
1/2 teaspoon salt
1/4 cup grated parmesan cheese
1/2 cup olive oil