The Amateur's Kitchen - Pan-seared Scallops with Peppers and Sun-dried Tomato Pesto on Linguine

Project: Eat

 

     I got the insomnia attack again earlier at dawn; must be due to over-thinking about some random stuff last night. Or maybe missing someone again. I missed the kitchen at this point. For some reason I needed someone badly to talk to instead. Thank God Sandy was still awake. She is the perfect one to have chit-chats about this kind o' stuff.

     On a lighter note, I got these scallops from Kuya Nestor that were freshly bought so cheap in Damortis. Cleaning them was gruelingly done almost forever!

 

     

     I had these jewels combined with half a bottle of the leftover Sun-dried Tomato Pesto I snagged from Phil from a recent get-together with some of the closest friends. How I miss doing this overnight get-together, wishing the day didn't end.

     These were perfect ingredients for this distressed lass, who is alone again at home and whose kitchen is darn ready for another mess, este, good ol' pasta cooking.

Pan-seared Scallops with Peppers and Sun-dried Tomato Pesto on Linguine

Pasta Linguine

Scallops

1/4 block of butter

olive oil

dried basil

red bell pepper, julienned
cloves of garlic, chopped
sun-dried tomato pesto
tomato paste
lemon juice
garlic powder

salt n' pepper
grated Parmesan cheese


Cook pasta according to package directions.

Clean scallops, pat to dry. Sprinkle with a dash of salt and pepper.

On a skillet, melt in some butter and olive oil combined. Coat one side of the scallop with dried basil then sear, coated part first, til lightly browned. Turn and cook evenly. Set aside.

On the same skillet, add the rest of the butter and olive oil. Saute in garlic til lightly browned. Add bell peppers. Mix in sun-dried tomato pesto, tomato paste, lemon juice, garlic powder, dried basil, salt and pepper, and scallops.

Toss in cooked pasta, plate, and garnish with grated cheese.