January 31, 2012

Scallop Pesto Fusilli with Broccoli

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I love the spring-time.

It means cute flats, fresh air, and amazing fresh fruits, but the only problem is....it's JANUARY!!!

Where is the snow? Instead here in the wintery months of northern New England have been granted 55 degree weather this afternoon.

I feel like I live in the south or something.
I do miss my snow but I have to say, for the time being, I am enjoying not having to put on my super heavy duty goose down jacket to go to the mail box because it's that cold out.

But I am ready for a true Connecticut winter.
I thought a nice green pasta with some light seafood would balance my mood. Whole wheat pasta, fresh pesto, nice bright veggies and some sea scallops sounded absolutely comforting and delicious. 

I LOVE scallops... and paired with pasta how could you go wrong.

Plus I have been all about having my serving of greens at almost every meal. Green smoothies in the morning, salads for lunch and a nice heaping plate of greens for dinner... sounds like a good idea to me.
So this is a somewhat Irish girls take on delicious Italian. There is something about a freshly made pesto sauce that I want to toss or dip everything into it, but if you are short on time a store bought pesto will work just as well.

Served with some crusty Italian bread, this is an excellent Italian feast that will fill bellies with flavor and satisfaction.
Scallop Pesto Fusilli with Broccoli
Recipe and photos by A Healthy Jalapeño 

1 lb broccoli, trimmed, cut into 1 1/2-inch pieces

1 pkg cremini mushrooms
1 lg shallot
1 pound whole wheat fusilli pasta
3 tablespoons butter
1 lb sea scallops, each one quartered
1 1/2 cups pesto sauce, homemade or store bought
3/4 cup whipping cream
2 tablespoons fresh lemon juice

Bring large pot of salted water to boil. Add broccoli, mushrooms and shallots and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fusilli to water and boil until just tender but still firm to bite, stirring pasta occasionally.

Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add veggies and season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.

Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.



Christy said...

Looks like a delicious pasta! It hardly feels like winter or spring where we are - it's been in the low 80's now for a week.

Thanks for the foodbuzz add! Looking forward to reading your posts!

Sandra M. said...

I love Spring too..and looks like weather is so good that it feels like a Spring already (64F)..just missing the green part:))
Your pasta look incredible..love the ingrd. Thank you for sharing and have a wonderful night!

motherrimmy said...

I love the ingredients in this pasta. So fresh and colorful!

Jennifer @ Peanut Butter and Peppers said...

This looks amazing! I love Pesto and Broccoli but I never had them together. This looks fantastic! Can't wait to try it!

Chung-Ah @ Damn Delicious said...

Scallops and pesto?! You are a genius. I can't wait to give this a try.