Pan-Seared Sea Scallops With Sicilian Pesto Recipe

Name: Pan-Seared Sea Scallops With Sicilian Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto:; 1/4 cup boiling water; 1/4 cup golden raisins; 2 tablespoons capers; 1 cup fresh flat-leaf parsley leaves; 1 teaspoon grated lemon rind; 1/2 cup fresh lemon juice; 1/4 cup diced shallots; 2 tablespoons chopped fresh oregano; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 4 cups hot cooked angel hair (about 8 ounces uncooked pasta); Scallops:; 1 1/2 pounds sea scallops; 1 tablespoon olive oil; 1/4 cup dry white wine; 1 tablespoon capers

Servings: persons

Pesto:
1/4 cup boiling water
1/4 cup golden raisins
2 tablespoons capers
1 cup fresh flat-leaf parsley leaves
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1/4 cup diced shallots
2 tablespoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
Scallops:
1 1/2 pounds sea scallops
1 tablespoon olive oil
1/4 cup dry white wine
1 tablespoon capers

1
To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain). Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth. Add 2 tablespoons oil; process until well-blended. Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.
2
To prepare scallops, pat scallops dry with paper towels. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until golden brown. Remove scallops from pan, and keep warm. Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops. Sprinkle evenly with 1 tablespoon capers.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Pesto:, 1/4 cup boiling water, 1/4 cup golden raisins, 2 tablespoons capers, and more.

Yes, Pan-Seared Sea Scallops With Sicilian Pesto 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.

Pan-Seared Sea Scallops With Sicilian Pesto

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