Stringozzi Limone with Pistachio Pesto and Scallops
Prep Time: 5 mins Cook Time: 15 mins
This recipe is a special dish for any occasion!
500g Stringozzi with Lemon (Try our Stringozzi)
60mL olive oil (Simpatico EVOO from Umbria)
2 jars Pistachio Pesto (Try our Pistachio Pesto)
1 pound Sea Scallops, cleaned
2 tbsp Butter
Salt and Freshly Ground Pepper to taste
Cook the pasta in a large pan of boiling salted water for 8–10 minutes or until al dente.
Meanwhile, heat the oil in a large saucepan and heat the olive oil and butter together. Pat the scallops dry and dust with salt and pepper.
With the pan on high heat, once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Drain the pasta, stir in the 2 jars of pistachio pesto and plate.
Top with the seared scallops and serve immediately!