Jumbo Shrimp & Scallops Recipe
Pan seared jumbo shrimp and fresh scallops with a red pepper pesto sauce over capellini
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Ingredients
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Seafood
Pasta
Red Pepper Pesto Sauce
For Cooking
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
Red Pepper Pesto Sauce Preparation
- 2
Make the Pesto
In a food processor, combine the roasted red peppers, fresh basil leaves, grated Parmesan cheese, minced garlic, pine nuts, and olive oil. Blend until smooth. Season with salt and black pepper to taste. Set aside.
Seafood Cooking
- 3
Sear the Scallops
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Sear the Shrimp
In the same skillet, add the remaining tablespoon of olive oil and butter. Once hot, add the jumbo shrimp. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat.
Assembly
- 5
Combine and Serve
In a large serving bowl, toss the cooked capellini with the red pepper pesto sauce until well coated. Top with the seared scallops and shrimp. Serve immediately.