Eggs

Milk

Mustard

Scallops

Cashews

Wheat

Premium

20 minutes

Preparation Time

<strong>Shellfish</strong>

When a change of scenery isn’t on the horizon, cooking with seafood can be a real breath of fresh air that feels like travelling. 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!

L'artisan

Lartisan zesty seared scallopsover fresh pesto gemelli - Extra large standard

Lartisan zesty seared scallopsover fresh pesto gemelli - Extra large 2x

Lartisan zesty seared scallopsover fresh pesto gemelli - Large standard

Lartisan zesty seared scallopsover fresh pesto gemelli - Large 2x

Lartisan zesty seared scallopsover fresh pesto gemelli - Medium standard

Lartisan zesty seared scallopsover fresh pesto gemelli - Medium 2x

Lartisan zesty seared scallopsover fresh pesto gemelli - Small standard

Lartisan zesty seared scallopsover fresh pesto gemelli - Small 2x

Lartisan zesty seared scallopsover fresh pesto gemelli - Thumbnail standard

Lartisan zesty seared scallopsover fresh pesto gemelli - Thumbnail 2x

Baby greens (lettuce mix, baby spinach, kale or arugula)

Bunch of parsley

Lemon

Tomato

Zucchini (green, yellow or heirloom)

Basil pesto

Fresh gemelli

Feta

Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Classic

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli

Medium pot

2 Large pans

Zester

Strainer

Olive oil

1 or 2 tbsp Butter

Salt & pepper (S&P)

Bring a medium pot of &lt;strong&gt;salted water&lt;/strong&gt; to a boil. Zest and juice the &lt;strong&gt;lemon&lt;/strong&gt;. Quarter the &lt;strong&gt;zucchini&lt;/strong&gt; lengthwise; thinly slice. Small-dice the &lt;strong&gt;tomato&lt;/strong&gt;. Roughly chop the &lt;strong&gt;parsley&lt;/strong&gt; leaves and stems. Rinse the &lt;strong&gt;scallops&lt;/strong&gt; under &lt;strong&gt;cold water&lt;/strong&gt; and pat dry with paper towel. If necessary, remove the muscle on the edge; season with &lt;strong&gt;⅓ of the spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #1 Mise en place

Mise en place

Add the &lt;strong&gt;pasta&lt;/strong&gt; to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving &lt;strong&gt;&amp;frac12; cup cooking water&lt;/strong&gt; (double for 4 portions), drain and toss with a drizzle of &lt;strong&gt;oil&lt;/strong&gt; to prevent sticking.

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #2 Boil the pasta

Boil the pasta

Meanwhile, in a large pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Saut&amp;eacute; the &lt;strong&gt;zucchini&lt;/strong&gt;, 2 to 3 min., until beginning to soften; season with &lt;strong&gt;&amp;frac12; the remaining spices&lt;/strong&gt; and&lt;strong&gt; S&amp;amp;P&lt;/strong&gt;.

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #3 Sauté the zucchini

Sauté the zucchini

Meanwhile, in a second large pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium. Cook the &lt;strong&gt;scallops*&lt;/strong&gt;, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate and keep warm.

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #4 Cook the scallops

Cook the scallops

In a medium bowl, combine the &lt;strong&gt;cheese&lt;/strong&gt;, &lt;strong&gt;parsley&lt;/strong&gt;,&lt;strong&gt; lemon zest&lt;/strong&gt;, &lt;strong&gt;&amp;frac12;&amp;nbsp;the lemon juice&lt;/strong&gt;, &lt;strong&gt;3 tbsp olive oil&lt;/strong&gt; (double for 4 portions), the&lt;strong&gt; remaining spices&lt;/strong&gt; and&lt;strong&gt; S&amp;amp;P&lt;/strong&gt;. In a large bowl, combine the &lt;strong&gt;baby greens&lt;/strong&gt; and &lt;strong&gt;tomato&lt;/strong&gt;. Drizzle with&lt;strong&gt; &amp;frac12; the vinaigrette&lt;/strong&gt;; toss well.

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #5 Make the vinaigrette & salad

Make the vinaigrette &amp; salad

To the pan of zucchini, add the &lt;strong&gt;pasta&lt;/strong&gt;, &lt;strong&gt;pesto&lt;/strong&gt;, &lt;strong&gt;remaining lemon juice&lt;/strong&gt; and&lt;strong&gt; &amp;frac12; the reserved cooking water&lt;/strong&gt;. Cook, stirring frequently, 1 to 3 min., until the pasta is coated. Add &lt;strong&gt;1 tbsp butter &lt;/strong&gt;(double for 4 portions); stir well. If the sauce seems dry, gradually add the&lt;strong&gt; remaining cooking water&lt;/strong&gt; until you achieve your desired consistency. Divide the &lt;strong&gt;pasta&lt;/strong&gt; between your bowls. Top with the &lt;strong&gt;scallops&lt;/strong&gt; and drizzle with the &lt;strong&gt;remaining vinaigrette&lt;/strong&gt;. Serve the &lt;strong&gt;salad&lt;/strong&gt; on the side. Bon app&amp;eacute;tit!

L’Artisan: Zesty Seared Scallops over Fresh Pesto Gemelli - Step #6 Combine the pasta & serve