Monday, March 18, 2013

Scallops with Linguini in a Pesto Cream Sauce

When I'm looking for cool new recipes for the blog, for some reason I always want to cook something that I can see myself getting at a fancy restaurant. I share these recipes for the fabulous fashionista that likes to cook, like myself and I always image her (and myself) wanting to eat such delicate and fabulous things. This meal could easily be served at your local fancy Italian restaurant. I promise you if you make it right, you will have all the praise of those you serve it to (its that good). 


1 pound linguine

1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large sea scallops
2 tablespoons Essence*, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto*
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan

*Makes more than you need but you can just save the rest

1. Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

2.While the pasta is cooking, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the scallops with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the scallops to the pan. Sear the scallops until slight browned, about 2 minutes, then turn over and cook for another 2 minutes.  ( make sure the scallops are fully thawed and patted dry with a paper towel before cooking them)

3.Remove the scallops from the pan and set aside. Add the onions and saute until softened and lightly caramelized which should take about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately


  1. OMGGG this looks amazing!! I'm still nervous to cook scallops after I ruined them last time :( I think I'm going to sign up for a cooking class with you lol.

  2. omg can we have girls night at my house ASAP and make this!!! I want it!!


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Stay Fabulous!!
Trisha Renée