Recipe By: The Blue Elephant
Approx. 8 oz. dry or fresh fettuccini
20 sea scallops or 40 bay scallops (5 big or 10 small/person)
½ lb Fresh Norfolk asparagus (cut into bite sized pieces)
1 cup sliced Norfolk shiitake mushrooms
2 tbsp. Crushed pine nuts
¼ cup white wine
1 bunch fresh basil
2 tbsp olive oil
1 tbsp lemon juice
¼ cup pine nuts
¼ cup parmesan cheese
Cook your pasta following the directions on the package. While your pasta is cooking make your pesto. In a food processor, add your basil leaves, olive oil, lemon juice, and pinenuts. Combine until all basil leaves and pine nuts are chopped. Add the parmesan cheese and pulse twice.
Also while your pasta is cooking you can get your scallops ready. We like to grill our scallops. First dry your scallops with some paper towels and then oil them. Place on a hot grill for approximately 1 minute on each side, depending on the size of your scallops. When they are done they should be firm to the touch. If you do not want to grill them you can pan sear then in a hot skillet. Place your dry scallops in a hot oiled skillet; cook each side for approximately one to two min depending on the size. When your scallops are done they should be firm to the touch.
Heat 1 tbsp olive oil in a large pan. Add your shiitake mushrooms and asparagus. Cook until the asparagus turns bright green (about two minutes) Add 2 tbsp of your premade pesto and ¼ cup white wine. Add your scallops and warm pasta and toss it all together. Serve topped with the crushed pinenuts.