Serves 2
Prep Time: 15 minutes
Total Time: 30 minutes
Pesto
2 cups fresh basil
2 garlic cloves, peeled
½ cup extra-virgin olive oil
¼ cup pine nuts
¼ grated Parmesan cheese
Salt and ground black pepper
Scallops
8 large-sized dry sea scallops, side muscles removed
1 tablespoon extra-virgin olive oil
Salt and ground black pepper, to taste
1 tablespoon unsalted butter
½ pound spaghetti
Fresh basil sprigs, for garnish
Instructions
Prepare pesto: In a food processor or high-speed blender, add all ingredients for pesto. Process until smooth; set aside.
Prepare scallops: Pat scallops dry with a paper towel. Season on both sides with salt and pepper. In a large skillet over medium-high heat, add oil. When oil is warm, add scallops in a single layer, allowing at least an inch of space in between them. Reduce heat to medium and cook until they are golden brown, about 2 minutes. Add butter to pan; turn scallops with tongs and cook for an additional 2 minutes. Transfer scallops to a plate and season with additional salt and pepper.
To serve: Cook pasta according to package; reserving ¼ cup pasta water. Toss pasta with pesto and reserved pasta water. Top each bowl with four scallops. Garnish with fresh basil sprig.