Grilled Sea Scallops with Pasta Rags, Homemade Pest

Name: Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh pasta sheets; 3 tablespoons plus 1 cup olive oil; Salt; Freshly ground black pepper; 2 cups fresh basil leaves, packed; 1/2 cup pine nuts, toasted; 2 teaspoons chopped garlic; 1/4 cup grated Parmigiano-Reggiano cheese; 24 fresh sea scallops, cleaned; 1 pint tear or pear tomatoes, red or yellow; 1 pound fresh asparagus, blanched; 1 pound fresh chanterelle mushrooms, cleaned

Servings: persons

1 pound fresh pasta sheets
3 tablespoons plus 1 cup olive oil
Salt
Freshly ground black pepper
2 cups fresh basil leaves, packed
1/2 cup pine nuts, toasted
2 teaspoons chopped garlic
1/4 cup grated Parmigiano-Reggiano cheese
24 fresh sea scallops, cleaned
1 pint tear or pear tomatoes, red or yellow
1 pound fresh asparagus, blanched
1 pound fresh chanterelle mushrooms, cleaned

1
Bring a pot of salted water to a boil.
2
Tear the pasta into 1-inch pieces.
3
Drizzle a little olive oil into the water and add the pasta.
4
Cook until tender, about 4 to 6 minutes.
5
Remove from the water and drain.
6
In a mixing bowl, toss the pasta with a tablespoon of the olive oil.
7
Season with salt and pepper.
8
Set aside.
9
In the cup of an electric blender, combine the basil, nuts, garlic and cheese.
10
Blend thoroughly.
11
Season with salt and pepper.
12
With the blender running, slowly drizzle in 1 cup of the oil.
13
The mixture will be thick.
14
Season with salt and pepper.
15
Set aside.
16
Preheat the grill.
17
Season the scallops with a tablespoon of the olive oil, salt and pepper.
18
Place the scallops on the grill and cook for 2 to 3 minutes on each side or until the scallops are firm to the touch.
19
In a saute pan, over medium heat, add the remaining tablespoon of the oil.
20
When the oil is hot, add the tomatoes.
21
Season with salt and pepper.
22
Saute for 2 minutes.
23
Add the asparagus and mushrooms.
24
Season with salt and pepper.
25
Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
26
In a large mixing bowl, toss the pasta with the vegetables and pesto.
27
Mix well.
28
Add the cheese and mix well.
29
Readjust the seasonings if needed.
30
Mound the pasta in the center of each serving plate.
31
Lay the scallops over the pasta.
32
Garnish with parsley.

833

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh pasta sheets, 3 tablespoons plus 1 cup olive oil, Salt, Freshly ground black pepper, and more.

Yes, Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions