Seared Scallops with Pesto Spaghetti and Blistered Tomatoes
Tender seared scallops served over pesto spaghetti with blistered tomatoes
Ingredients
- 2 lbs scallops I used frozen, defrosted
- salt, pepper, true lemon or lemon juice
- oil for searing
- 1/2-1 cup pesto sauce
- 1/2 box spaghetti
- 1 package cherry tomatoes
- 2 tbsp olive oil
- salt and pepper
Instructions
- Sprinkle scallops with salt, pepper and true lemon or lemon juice and seal into your sous vide bag if using. Heat water to 130 and sous vide for 25 minutes. Heat some oil to very high heat in a skillet. Dry scallops and sear on each side briefly until well browned. Do not over cook.
- If pan cooking, season as above and heat pan with oil to very hot. Add scallops and sear as above then reduce heat to medium low and cook until they reach 130 in the center and are firm but not overcooked.
- Meanwhile cook the pasta according to instructions. Drain and mix with pesto sauce.
- Heat the broiler and mix the tomatoes, oil, salt and pepper well. Broil close to the top of the oven for a few minutes. Shake the pan and then broil some more until there are large black spots on the tomatoes and they have softened up.
- Serve the scallops over the pesto pasta topped with tomatoes and some parmesan if you like. yum!
Tried this recipe?Let us know how it was!