I don’t even know where to begin.
And that frightens you, doesn’t it? As you can see, I have zero process shots. Or as my brain likes to Sean Conneryize it, “zhero proshesh shotsh.”
But I can explain! (the no shots, not the Sean Conneryizing)
Remember the video that we shot at my house a couple of weeks ago and I got so nervous that I thought about moving into a rabbit hole for the rest of my life? Well, I’d planned on taking shome proshesh shotsh of this meal during the shoot. Ya know, to keep it authentic and real and organic and in the moment! But let’s face it. I’m the absolute opposite of “in the moment.” My title is more like “In the what wait no I feel weird what is that thing why is this happening what moment I forgot why am I sweaty dang this knife is sharp I can’t feel my face I need a nap.”
Such a darling!
But I was able to get a couple of photos of the final dish because my OCD took over for a nano and whipped me into shippidy shape.
Such a relief!
This whole only having one little space between two photos to express all that I want to tell you is hard, duders. So I’ll just wrap this up so you can glance at the recipe and make this for dinner tonight.
Or right now.
Linguine with Pesto and Seared Scallops:
What it took for 2 (large bowls):
* 1/2 pound linguine
* 4 cups loosely packed basil
* 2 Tbs. pine nuts, lightly toasted
* 1/2 cup freshly grated parmesan cheese
* 3 cloves garlic
* 1/3 cup extra-virgin olive oil (or a little more to get it at your desired consistency)
* 1/2 cup cherry tomatoes, halved
* 1 tsp olive oil
* 1 pound diver scallops (my store didn’t have the good kind, so the kind that you see here aren’t the pimpest)
* salt and pepper to taste
To make the pesto, add the basil, pine nuts, cheese and garlic to a food processor. Toss in a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until you get pesto! Taste it. Swut I’m talkin’ about.
Pat the scallops very very dry. They release a lot of water during cooking, and you don’t want them to braise in their own liquid. Heat the oil in a large skillet over medium-high. Add the scallops and sear on one side for a minute and a half. Season with salt and pepper. Flip them and sear about 45 more seconds, or until you have nice sear marks on both sides. I was disappointed with the way mine turned out because my store was out of the fancy kind. So just know that yours will be better and prettier.
In the meantime, boil your pasta until al dente. Drain and place back in the pot. Add as much pesto as you want until it’s the right amount of coatage. I know coatage is barely even a word. You might have pesto leftover, which is awesome. Dollop some on your morning eggs the following few days. And the cherry tomatoes! Add those. Toss until everything is coated and stunning.
Serve linguine topped with seared scallops.
But before I go (you thought you could get rid of me that quick? HA.), I want to show you a couple of behind the scenes ‘grams that I took that day.
See my face in this upper left hand corner? Yeah I was pretty much hoping my pit stains didn’t lasso their faces.
I also probably shouldn’t use words like “pit stains” on a food blog.
See my face in this lower right hand corner? Yeah I was trying with all my might not to bonk my head (for the 11th time) into their million dollar equipment.
Hi, terrifying.
Not sure when the final video will be live, but when it is, you’ll be the first to know!
Well, my mom and then you.
Totally love this – must get some scallops soon!
Ever since you said you were doing a video, I’ve been stalking your site teenager-style to see if it is up! The meal looks delicious and I’m anxious to see the video!
You are so gorgeous.
Scallops always remind me of Jamie from Top Chef, and Fabio’s famous line (in that heavy accent): “Theesss is Tope Chef not Tope Scawwwlop.”
Ha! Fabio’s actually a friend of mine. I tease him about his other famous line.
Can’t wait to see the video and in the mean time I will have to pick up some scallops and make this happen!
So awesome, I bet you rocked it! Can’t wait to see the finished product. This linguine looks to die for!
I am so excited about the video – kinda obsessed with your Vine videos and a full-length feature would kind of make my day
And now I sound like a stalker…
Can’t wait to see the video! Love this quick, easy meal too!
You know how I feel about scallops. I freakin’ love them. And paired with pasta and pesto is perfection… all I need is a glass of wine to go with it. Who am I kidding? I need a bottle!
who needs prep photos when you have the final product looking so stinking tasty. I love an easy weeknight meal. Wine, scallops and pasta. Thanks for my dinner inspiration!
This looks delicious. Scallops are in my top 5 foods! Love them!
Where do you get your scallops? I can rarely find them here in Lawrence and when I do, they look terrible.
I prefer to get mine at McGonigle’s, but this time I wasn’t able to, and HyVee’s were pretty sad. Ugh!
I can’t wait to see the video! I’m sure you were your charming self. These pasta needs to get in my tummy. Soon like lunch time soon.
You are more hilarious every day. The video – CANNOT WAIT.
I can’t decide if I want to marry you or this pasta….
Did you decide to wash your hair for the vid after all? I looks great! The scallops look great too. I love a quick and yummy dish!
And on the 7th day, you said pit stains. <3
I could do some twirling damage with that dish ; )
cannot wait for your video and for this pasta to be in my face.
Mmm scallops and pesto. Looking forward to seeing the video. Great job!
I want this pasta in my life asap!
All of this is so fun!! The video looks neato + this pasta looks delish!
So excited to see, Bev!!! I always thought you would be perfect for video!
i love pesto and my hubby loves scallops so perfect combo – we each getting something we love…and yah for the video how fun!
Looks fantastic! Can’t wait to see your video!