SEAFOOD SUNDAY

It's been a busy winter so I'm way behind in posting. However, I tried this recipe this past week and definitely think it is worth sharing. Since the title is SPRING PESTO LINGUINE it is a fitting start; for the first day of spring is upon us! The recipe comes from CLEAN EATING.

SPRING PESTO LINGUINE WITH SCALLOPS

INGREDIENTS:
8 oz. whole-grain linguine or spaghetti
2 c. trimmed and chopped fresh asparagus
12 sea scallops(about 1 lb.), patted dry and catch muscle removed- I used frozen ones from the grocery that I thawed
sea salt and freshly ground black pepper to taste
1 tbsp. olive oil

PESTO:
1/2 c. low-sodium chicken broth, divided
3 tbsp. minced garlic(4-6 cloves)
1 c. frozen green peas, thawed
1 oz. shredded Parmesan cheese(1/4 c.)
1 oz. chopped raw unsalted walnuts
juice from 1/2 lemon
sea salt and freshly ground pepper to taste

INSTRUCTIONS:
ONE: In a large pot, cook linguine according to package directions; during final 2-3 minutes of cooking, add asparagus. Reserve 1/4 c. pasta cooking water. Drain pasta and asparagus and return to pot.
TWO:Meanwhile, season scallops with salt and pepper. In a stainless steel saute pan, heat oil on high. Working in batches, add scallops to outer edges of pan and sear until browned, 1-2 minutes. With a thin metal spatula, flip scallops and cook until browned and firm but still tender when gently pressed, 1-2 more minutes. Transfer scallops to a plate and cover to keep warm.
THREE: Reduce heat on pan to medium. Add 1/4 c. broth and use a wooden spoon to scrape up browned bits from the bottom. Add garlic and saute, stirring frequently, until fragrant, 1-2 minutes. Stir in remaining 1/4 c. broth and peas and cook until heated, about 2 minutes.
FOUR: Transfer pea mixture, including liquid, to a food processor or blender. Add cheese, walnuts, lemon juice, salt, and pepper and process until combined, scraping down sides of processor as needed. Add to linguine mixture and toss to coat. Add 2 tbsp. reserved pasta cooking water and stir, adding additional cooking water as needed to reach the desired consistency. To serve, top linguine mixture with scallops.