Scallop Pesto Fettuccine
Serves 4 |
For the Pesto |
3 cups fresh basil leaves |
¾ cup whole raw almonds |
1 garlic clove, roughly chopped |
½ teaspoon sea salt |
½ cup extra virgin olive oil |
1 tablespoon fresh lemon juice |
For the Scallops |
6 tablespoons lemon juice (from about 1 ½ lemons) |
2 tablespoons plus 2 teaspoons extra virgin olive oil |
1 pound scallops, rinsed |
1 pound whole wheat fettuccine |
½ cup dry white wine or pasta cooking water |
To make the pesto, place the basil, almonds, garlic, and sea salt in the bowl of a food processor and pulse to combine. Once the ingredients are somewhat mealy, gradually add the olive oil, processing until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
To make the scallops, whisk together 4 tablespoons of the lemon juice, 2 tablespoons of olive oil, and 1/2 teaspoon of sea salt, together in a medium bowl. Add the scallops, turn to coat, cover with plastic and refrigerate for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the remaining 1/2 teaspoon of sea salt and the pasta. Return to a boil and cook according to the package instructions, or until the pasta is al dente. If using pasta water in place of the wine, use a liquid measuring cup to scoop out 1/2 cup of cooking water and set aside. Drain the pasta.
Heat the remaining 2 teaspoons of olive oil in a large skillet or cast iron skillet over medium heat. Add the scallops and cook until they’re nicely browned on the bottom (once you put the scallops in the pan, don’t move them around), about 3 minutes (you may have to cook the scallops in batches to give them enough room). Use a spatula to flip them over and cook the other side until it is browned, another 2 to 3 minutes. 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. Scrape up any browned bits and simmer until the sauce is reduced by half, 1 to 2 minutes. Add the fettuccine to the skillet along with the pesto. Turn off the heat and toss everything together. Serve immediately.
Serve with Woodbridge Pinot Noir
© 2012 Woodbridge Winery, Woodbridge, CA.
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