Sunset Orange Scallop Pasta (Edit recipe)

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I crafted this recipe around some fresh scallops and an interesting looking Sicilian walnut ricotta pesto that I got from a grocery store. I really wanted to add pine nuts (AI disagreed), but their addition was absolutely lovely. As it is a scallops pasta, it won't last overnight.

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PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 2

Ingredients

0.33 lb Scallops, I got fresh bay scallops, the small kind. Patted bone-dry with paper towels
2 bunch Pasta, 2 Handfuls. I used wheat farfalle pasta, but you can use whatever you have
2 bunch Edamame (Soybeans), 2 Handfuls. I used TJs edamame
2 Tbsp Pine Nuts
0.5 cup Sicilian Pesto, I used the walnut and ricotta Sicilian pesto by fiorfiore
0.25 cup Tomato Sauce, Use your favorite
1 bunch White Wine, 1 splash, Cooking white wine
1 bunch Parsley, 1 handful, fresh chopped parsley is best, but pantry dry parsley is ok
1 bunch Lemon Juice, 1 splash, to taste
1 pinch Black Pepper, The standard ground black pepper
1 pinch Red Pepper Flakes, I gave a good shake, but add to your spice/heat preference
1 pinch Nutmeg, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drop the pasta in a pot of boiling water. Cook until it is nearly done but still has a slight "bite" (since we will simmer it later).
Drain the pasta, but leave 1 handful-sized splash of the starchy water at the bottom of the pot. Set the pot aside.
Heat an iron skillet on high with a splash of oil. Add Scallops and Pine Nuts. Let them sit for 60 seconds, then give the skillet a sharp back-and-forth snap (using an oven mitt) to flip them. Sear for 30 more seconds, then remove them to a plate immediately.
Toss the Edamame into the hot skillet for 2 minutes to blister.
Pour in your splash of White Wine. Use a spoon to scrape up all the brown scallop bits (the fond) from the bottom of the iron.
Pour the beans and all that liquid directly into the pasta pot.
Add the Pesto, Tomato Sauce, Pepper, Red Flakes, and Nutmeg into the pasta pot.
Turn the heat to Low-Medium and simmer for 2 minutes. This is where the pasta softens perfectly and "drinks" the sauce.
Turn the heat OFF. Stir in the Parsley and the splash of Lemon Juice, and gently fold in the Scallops and Pine Nuts just to warm them through.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	959
Fat:	10 g
Carbohydrates:	22 g
Protein:	45 g
Cholesterol:	23 g
Sodium:	666 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.