Scallops & Sun-Dried Tomato Pesto

Life has been crazy busy this week! So, finally, I am posting this great dish. It is easy enough for a weeknight dinner, but definitly suitable to serve to guests. The mixture of flavors goes well not only with scallops, but with chicken, shrimp, or even without a protein added in. The pesto can be made up to 3 days ahead of time, and stored in the refrigerator until ready for use.
Sun-Dried Tomato Pesto with Scallops and Angel Hair
Ingredients:
 
PESTO:
4 ounces sun-dried tomatoes
4-5 fresh basil leaves
1/4 cup chopped fresh parsley
2 tablespoon chopped garlic
1/4 cup chopped pine nuts, toasted
1/2 medium chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1 1/2 cups half/half
1/2 medium onion
4-5 yellow tomatoes, chopped
1 medium jar marinated artichoke hearts
8oz baby bella mushrooms
1 pound Diver (U10) large scallops
(13oz) Whole wheat angel hair pasta
 
Directions:
PESTO:
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Blend in olive oil and Parmesan cheese.
SAUCE:
Heat the oven to 400 degrees. Arrange yellow tomatoes on baking sheet and drizzle with olive oil, salt and pepper. Roast for 10 minutes, or until tomatoes are soft. Remove from oven and allow to rest.
Heat a saucepan of water to boiling and cook pasta according to package directions. In a small saucepan, heat the half&half very slowly on low heat. In large skillet, saute other half of onion and sliced mushrooms until soft, about 7 minutes. Add in prepared pesto and heat through. Add the warmed half & half, stirring until well blended. Stir in tomato and artichoke hearts. Simmer over medium low heat for about 15 minutes, stirring often.
While sauce simmers, heat a medium sized skillet until very hot. Sear scallops turning only once, and cooking to medium rare (scallops will cook remaining time, if desired, in the sauce.)
 
Combine pasta and sauce, mixing well. Add in scallops and heat to warm.

Comments

  1. This looks delicious. I also love clams in white wine sauce over pasta.

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