Skip to main content

Asian Pesto With Orecchiette Pasta And Scallops


This is Asian Pesto With Orecchiette Pasta and Scallops. You might want to know that there is no cheese and pine nuts in the pesto. Besides using the pesto with pasta, you can also serve it as a dip with chips or with grilled chicken, which incidentally is another of my favorites. Just lightly season the chicken with pesto before grilling and serve it with salad or as a sandwich.


Asian Pesto With Orecchiette Pasta And Scallops
(Printable Recipe)

Ingredients


1 Dozen Sea Scallops
400g Orecchiette Pasta
1 Cup Grape Tomatoes, halved
1 Tbsp Olive Oil
Juice of 1 Lemon or to taste

Asian Pesto
6 Cloves Garlic, peeled
3 Jalapeno Peppers, seeded
5 Thai Bird’s Eye Chilies, chopped (optional)
¾ Cup Packed Basil Leaves
¾ Cup Packed Fresh Cilantro
½ Cup Packed Fresh Mint Leaves
1 Cup Toasted Walnuts
Zest of 2 Lemons
Sea Salt to taste
Freshly Ground Black Pepper
1 Cup Extra Virgin Olive Oil
½ Cup Hazelnut Oil

Method

Make the pesto. Combine the garlic, peppers, chilies, basil, cilantro, mint leaves, walnuts, and lemon zest in a food processor or a blender. Process all the ingredients with the oils and season with sea salt and pepper.

Cook the pasta according to the package instructions.

Sear the scallops in a cast-iron pan that has been heating over a high heat with 1 Tbsp of Olive Oil. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.


Toss the pasta with ½ of the pesto recipe, tomatoes and lemon juice. Then top with scallops and season with extra black pepper, if desired. Serve immediately.

Serves 4 to 6.

Comments

  1. An Asian themed pesto is a great idea!

    ReplyDelete
  2. That pesto looks incredible. I am not a big pasta eater, but will be making that for chicken and seafood.

    ReplyDelete
  3. Love the sounds of that pesto and can't wait to try it (in the spring when I have basil again!). I never add cheese to my pesto - which I make in batches and freeze in the fall - that way I can decide what type of cuisine it goes into later and add cheese if needed.

    ReplyDelete
  4. this looks so beautiful and it sounds amazing!

    ReplyDelete
  5. Oh....what deliciousness! Asian pesto. Awesome. Love all those flavors together. Yum! - mary

    ReplyDelete
  6. That looks positively scrumptious. Do you think the consistency would be roughly equivalent if pecans or almonds were used instead of walnuts (walnut allergy being a problem in my family)? And are you using regular Basil or Thai Basil? I'm going to have to try this. num num num...

    ReplyDelete
  7. Your comments awesome and very informative.
    I like it very much. Keep up the good work.

    webroyalty

    ReplyDelete
  8. I am obsessed with pesto.. Asian pesto sounds great!. Shall try soon!.

    ReplyDelete
  9. Congrats on Top 9!
    I love your pesto recipe.
    LL

    ReplyDelete
  10. Whoa! Sounds delicious, but super spicy!

    ReplyDelete
  11. very interesting and looks yummy...

    ReplyDelete
  12. Fabulous idea - looks great! Can't wait to give it a try.

    ReplyDelete
  13. @Shelle : I think Pecan might have a similar consistency. I used the regular sweet basil for this recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W