Zesty Seared Scallops over Fresh Pesto Gemelli
with Lemon-Feta Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
When travelling isn’t necessarily in the cards—and it’s been a tough couple of years on that front—cooking with seafood can be a real breath of fresh air. In this perky recipe, seared scallops rest atop squiggles of fresh gemelli, lightly and brightly sauced with basil pesto and softened zucchini. What packs the real punch is a vinaigrette constructed from lemon juice and zest, parsley and feta cheese. Half of it goes on the pasta, and the other half on a simple greens and tomato salad. Divide and conquer!
We will send you:
- 340g Scallops
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of parsley
- 1 Lemon
- 1 Tomato
- 1 Zucchini (green, yellow or heirloom)
- 30g Basil pesto
- 225g Fresh gemelli
- 60g Feta
- 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Scallops, Cashews, Wheat
You will need:
Medium pot
2 Large pans
Zester
Strainer
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
13 g
Sodium
1700 mg
Total Carb
79 g
Sugars
5 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Quarter the zucchini lengthwise; thinly slice. Small-dice the tomato. Roughly chop the parsley leaves and stems. Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge; season with ⅓ of the spices and S&P.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the zucchini
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the zucchini, 2 to 3 min., until beginning to soften; season with ½ the remaining spices and S&P.
Cook the scallops
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate and keep warm.
Make the vinaigrette & salad
In a medium bowl, combine the cheese, parsley, lemon zest, ½ the lemon juice, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P. In a large bowl, combine the baby greens and tomato. Drizzle with ½ the vinaigrette; toss well.
Combine the pasta & serve
To the pan of zucchini, add the pasta, pesto, remaining lemon juice and ½ the reserved cooking water. Cook, stirring frequently, 1 to 3 min., until the pasta is coated. Add 1 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the scallops and drizzle with the remaining vinaigrette. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
