Linguine with Pesto and Seared Scallops

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.