Add to the skillet and sear until nicely browned on each side, 3 minutes each side for 1 ½- to 2-inch diameter scallops. Add the pesto to the cooked pasta and toss to combine. Add reserved pasta ...

After 2 minutes on first side, then turn the shrimp and scallops over Cook for an additional 1-2 minute or until shrimp is firm For the Pesto: 2 1/2 cups packed basil, 3/4 cup olive oil ...

Next to marinara, pesto is probably your ... Transfer the scallops to a plate and set aside. Add the wine or reserved pasta water and remaining 2 tablespoons of lemon juice to the skillet.

Toss the warm linguini with the asparagus, sundried tomatoes and enough pesto to thoroughly coat the pasta. 5. Portion the pasta into bowls and place 3-4 seared scallops on top of each bowel.

Scallops can be roasted ... If you are rushed, pick up a good store-bought pesto. Any leftover pesto is great as a flavor enhancer for pasta, eggs or as a marinade for chicken.

I like to serve this with a pasta like orzo or ... Omit 1 pound scallops and add 1 pound medium peeled and deveined shrimp. –Add basil pesto instead of the sun-dried tomato pesto.

Pesto pasta features tender noodles in a satiny basil pesto sauce. Topped with bright, blistered tomatoes, each bite delivers the perfect balance of savory and sweet. And it couldn’t be easier ...

We explain how to prepare pappardelle with scallops and cherry tomatoes. We prepared fresh pasta but if you are short on time you can also use spaghetti or paccheri: both formats go perfectly with ...