Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Easy and Quick ·
Gremolata olive oil ·
Parmesan Spice blend ·
Seafood ·
Scallop with Pesto Pasta
Scallop with Pesto Pasta
Submitted by Denise Walburg
12 minutes
13 minutes
Seafood
Ingredients
- 8 oz pasta of choice
- 1 cup kale leaves
- 1/4 cup grated parmesan, plus more for garnish
- 1/4 cup toasted pine nuts
- 1/4 cup + 1 1/2 tablespoons Fustini's Gremolata olive oil, divided
- 1 1/2 pounds of jumbo sea scallops, rinsed and prepped
- 2 tablespoons Fustini's Citrus Oregano balsamic
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Parmesan spice blend
- 1/4 cup sundried tomatoes, sliced thin
- lemon zest, for garnish
Directions
- Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to the package directions. In a food processor or blend, add kale and 1/2 cup of parmesan. Pulse until combined. While the machine is running, slowly stream in 1/4 cup of olive oil, or more if needed until the desired consistency. Season with salt and pepper and set aside.
- Pat scallops dry and season with salt and pepper. Drizzle 1/2 tablespoon over scallops and add to a heated pan. Do not disturb so that a sear forms on the scallops. Cook for 2-3 minutes depending on scallop size. Drizzle remaining olive oil over scallops and flip to sear the other side for 2 minutes. When almost done, turn off the heat and drizzle balsamic over each scallop to give a lemony glaze.
- When the pasta is done, turn off the heat, using tongs, remove the pasta from the water into a large bowl. Stir in kale mixture until well blended, using some pasta water to loosen the sauce and get it to the consistency you desire. Salt and pepper to taste.
- Plate pasta in a serving bowl. Add scallops, pine nuts, lemon zest, and tomato strips. Garnish with additional parmesan and a drizzle of olive oil as needed.
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