- 3/4 pound Weathervane scallops
- 1 T ghee or vegetable oil
- salt, pepper
- 1/4 cup prepared pesto
- 1/2 pound linguine
We put these scallops atop a pesto pasta because that's what we had handy but they are equally as fabulous with a salad or rice. And - if you want to create an amazing appetizer you can simply place a toothpick in each one. Yes, please!
~serves 2 for dinner, or 5-6 for appetizers~
Cook your pasta according to package directions. Drain and toss with pesto.
In a fry pan, pre-heat your oil over medium high to high temperature - we want to hear some sizzle when the scallops hit the pan! (Grab a pair of tongs to turn the scallops because there's typically a little splatter and you don't want to burn yourself.)
Tip your scallops out of the package and on to a double layer of paper towels to remove any excess moisture. Place the scallops in the pan and set your timer for two minutes. If your pan is nice and hot at the two minute mark you should have a mostly cooked scallop and a nicely golden side when you flip them. The trick to a golden caramelization is to not peek or move or fuss with your scallops on that initial sear - just let them be!
When you've flipped your scallops give them another 60 seconds on the second side and a liberal salt and peppering. Plate on top of the pesto pasta directly from the pan and serve immediately - enjoy!