Around here, we pretty much top pasta with any species of wild-caught seafood that happens to be cooking. But seared weathervane scalliops on a big bowl of pesto pasta is one of the simple, flavor-forward meals we tend to come back to over and over again.
1 box of pasta (spaghetti, linguini, angel hair), cooked according to instructions
3-4 generous dollops pesto (store bought is fine)
1 pack weathervane scallops, thawed
1 cup Parmesan cheese, shredded
Extra virgin olive oil
Sea salt and pepper
Note: we recommend first removing the scallops from its packaging to allow airflow and prevent the growth of bacteria. Then, place them on a shallow dish in the fridge for approximately 10-12 hours before you're planning to cook.
1. Sear Your Scallops. Before cooking, pat your scallops down with a paper towel. We suggest searing your weathervane scallops on a very hot pan undisturbed for a few minutes on each side until the tops and bottoms are brown and caramelized. Because weathervane scallops already have so much flavor cooking them simply is best, and be sure not to overcrowd the pan.
2. Dress the pasta. When pasta is cooked and drained (keeping a little of the pasta water on it!), add the pesto, a drizzle of olive oil, sea salt and pepper, and mix well until pesto is spread evenly throughout pasta.
3. Plate up. Divide pasta into bowls and top with seared scallops. Finish with Parmesan cheese (and toasted pine nuts if you're feeling fancy).