Raw Pesto Scallops Recipes

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PASTA WITH PESTO AND SCALLOPS

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Provided by Nancy and Terry

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients 14



Pasta with Pesto and Scallops image

Steps:

  • In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
  • Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
  • Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g

16 ounces dry fettuccine pasta
¼ cup pesto
2 tablespoons olive oil
3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 green bell pepper, thinly sliced
½ cup fresh sliced mushrooms
2 tablespoons dry white wine
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
1 pound scallops
2 tablespoons grated Parmesan cheese

SCALLOPS WITH PESTO CREAM SAUCE

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7



Scallops with Pesto Cream Sauce image

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

RAW PESTO SCALLOPS

Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks - and need few frills. This recipe comes together in less than 15 minutes and tops raw scallops with an easy pesto. Because this recipe calls for raw scallops, buy the best "dry" or "dry-packed" scallops you can afford.

Provided by Mark Bittman

Categories     easy, quick

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 8



Raw Pesto Scallops image

Steps:

  • Slice the scallops into thin rounds and arrange them in an even layer on a plate.
  • In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
  • Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 0 grams, TransFat 0 grams

6 large scallops
1 cup fresh basil leaves
1/4 cup olive oil
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice
1/2 small garlic clove
Salt and pepper
Toasted pine nuts (optional), for garnish

BAY SCALLOPS WITH PESTO

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10



Bay Scallops with Pesto image

Steps:

  • Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
  • Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
  • Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.

3 cups fresh, cleaned basil leaves
2 cups fresh cleaned flat-leaf parsley
3 cups chopped walnuts
1 cup grated Parmesan
3 cups extra-virgin olive oil, plus 3 tablespoons
1 pound bay scallops
2 cups sliced mushrooms
1 cup sliced zucchini
Kosher salt
8 ounces linguine

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