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This is adapted from a recipe I found I think in the Detroit News. It was a big hit with my hero (or so he styles himself) and our granddaughter who is not a seafood lover.


  • t lemon zest
  • 5 T fresh lemon juice
  • 1 1/3 c grated parmigiano reggiano cheese, divided
  • 1 c parsley leaves
  • ¼ c basil leaves
  • ½ c olive oil plus 2 to 3 T for sautéing scallops
  • 2 med garlic cloves peeled
  • Kosher salt
  • 1/2 lb linguine
  • 1 lb sea scallops with side muscles removed
  • ground black pepper


  • Place lemon zest and juice, 1 c of the cheese, parsley, basil, olive oil, garlic and salt in food processor or blender. Puree until smooth. Adjust salt to taste.
  • Cook linguine in a large pot of boiling salted water until al dente. Reserve 1 c of the water. Drain and return to the pot.
  • Toss with the pesto and adjust salt to taste. If the mixture seems thick add some of the reserved water to thin. Cover and keep warm.
  • Heat 2 to 3 T of oil in a large heavy skillet over medium high heat. When hot, but not smoking, add scallops and cook until golden brown on both sides, about 2 to 3 mins per side. Salt and pepper scallops to taste.
  • Serve the pasta with the scallops on top. Sprinkle with remaining cheese and add a garnish of basil. Serve with red pepper flakes on the side.
  • This will serve 4 average appetites with a salad and garlic bread.

Categories: Main Dish  Pasta  Shellfish 
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