Wednesday, April 28, 2010

Scallops over Pesto Pasta

I am loving my pilates class! We worked with "the magic ring" which is like a thigh master, on Monday and my thighs are feeling it. Now if I could get myself out to run...I HATE cardio! Isn't it funny how after a run you feel so good, physically and mentally, like you have accomplished something. Yet that knowing I will have that feeling is not enough to get me out there. I need a running buddy. Too bad Jeffrey won't go with me. I have lots of friends to run with their husbands/boyfriends. Jeffrey is too committed to weight lifting to bother with cardio...maybe one day.

You know how much I love scallops. They are just so meaty, juicy and tender! I found a new way to cook them that was soo yummy. If you haven't tried one of my scallop dishes yet, this is the one to try first, it is easy. You could make these scallops and eat them with anything, it happened that I have a big jar of pesto I am trying to get rid of.

Scallops over Pesto Pasta
1/2 pound Scallops
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tb of butter
1/2 cup pesto
1/2 pound linguine

Allow thawed scallops to dry out between paper towels for at least 30 minutes.

Cook pasta

Put flour, salt and pepper in a gallon bag and drop scallops a few at a time in the flour mixture and shake to cover.

Melt 3 Tb of butter in skillet.

Fill pan with scallops and cook for 2-3 minutes on each side.

Remove first batch of scallops and fill the pan with the rest of the scallops. To finish cooking.

Drain Pasta and mix Pesto into pasta.

The little bit of flour soaks up the rich flavorful juice that the scallops release as the cook.

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