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Ingredients
- 1 lb fresh pasta sheets
- 3 Tbsp. extra virgin olive oil plus
- 1 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 c. fresh basil leaves - (packed)
- 1/2 c. pine nuts toasted
- 2 tsp minced garlic
- 1/4 c. grated Parmigiano-Reggiano cheese
- 24 x fresh sea scallops cleaned
- 1 pt tear or possibly pear tomatoes, red or possibly yellow
- 1 lb fresh asparagus blanched
- 1 lb fresh chanterelle mushrooms cleaned
Directions
- Bring a pot of salted water to a boil. Tear the pasta into 1-inch pcs. Drizzle a little extra virgin olive oil into the water and add in the pasta. Cook till tender, about 4 to 6 min. Remove from the water and drain.
- In a mixing bowl, toss the pasta with a Tbsp. of the extra virgin olive oil. Season with salt and pepper. Set aside.
- In the c. of an electric blender, combine the basil, nuts, garlic and cheese. Blend thoroughly. Season with salt and pepper. With the blender running, slowly drizzle in 1 c. of the oil. The mix will be thick. Season with salt and pepper. Set aside.
- Preheat the grill. Season the scallops with a Tbsp. of the extra virgin olive oil, salt and pepper. Place the scallops on the grill and cook for 2 to 3 min on each side or possibly till the scallops are hard to the touch.
- In a saute/fry pan, over medium heat, add in the remaining Tbsp. of the oil. When the oil is warm, add in the tomatoes. Season with salt and pepper. Saute/fry for 2 min. Add in the asparagus and mushrooms. Season with salt and pepper. Continue to saute/fry for 3 to 4 min or possibly till the mushrooms are wilted.
- In a large mixing bowl, toss the pasta with the vegetables and pesto. Mix well. Add in the cheese and mix well. Readjust the seasonings if needed. Mound the pasta in the center of each serving plate. Lay the scallops over the pasta. Garnish with parsley.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 180 | 48% |
| Total Fat 20.88g | 26% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 297mg | 12% |
| Potassium 1156mg | 33% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.45g | 2% |
| Protein 37.02g | 59% |
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