Scallops and Pasta with Pistachio Parsley Pesto
Elevate your weeknight dinner game with this luxurious Scallops and Pasta with Pistachio Parsley Pesto recipe. Perfectly seared sea scallops, with their golden crust and tender center, crown a bed of al dente spaghetti tossed in a vibrant, creamy pesto made from fresh parsley, nutty pistachios, zesty lemon, and rich Parmesan cheese. This dish harmonizes bold flavors and elegant textures, while the optional red pepper flakes add just the right hint of spice to please any palate. Ready in just 35 minutes, this seafood pasta masterpiece strikes the perfect balance between gourmet sophistication and weeknight simplicity. Serve it warm, garnished with a drizzle of olive oil, and watch it become your new favorite comfort food! Optimize your dinner routine with this irresistible combination of flavorful pesto pasta and succulent scallops.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 12 oz Spaghetti or linguine
- 1 cup Fresh parsley leaves
- 1 cup Shelled pistachios (unsalted)
- 2 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 1 cup Grated Parmesan cheese
- 0.5 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, prepare the pistachio parsley pesto. In a food processor, combine parsley, pistachios, garlic cloves, lemon juice, Parmesan cheese, and 0.5 teaspoons of salt. Pulse until coarsely combined.
With the food processor running, slowly drizzle in olive oil and blend until smooth. Taste and adjust seasoning as needed with more salt and pepper. Set the pesto aside.
Pat the scallops dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once the butter is melted and begins to foam, add the scallops. Sear for 2-3 minutes on each side until they develop a golden crust and are just opaque in the center, then remove from the pan and set aside.
In the same skillet, lower the heat to medium and add the cooked pasta along with the pistachio parsley pesto. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Divide the pasta among serving plates and top each with 3 scallops. Optionally, sprinkle with red pepper flakes for a hint of spice.
Serve immediately and enjoy your Scallops and Pasta with Pistachio Parsley Pesto!
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 6360 mg | 276% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 16.2 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1462 mg | 112% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
