Recipe: Spaghetti Pesto with Sea Scallops (USA and Italy)

This is my second pesto recipe, the only difference is the nuts:

 

Fresh basil, take just the leaves, makes about 1 cup.

1 clove garlic

1/4 cup parsley

½ cup parmesan cheese

⅛ cup of pine nuts (I used this time Pumpkin and sunflower seeds)

salt, pepper

and about ½ cup olive oil or if more.

Sea Scallops,

ONLY salt, pepper.

In olive oil, brown one side in almost high heat for about 2 to 3 minutes, turn around, leave it for 1 minute and then lower heat to low and cover. 

How simple this can be.

Susana @ Delicioso y Divertido

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2 thoughts on “Recipe: Spaghetti Pesto with Sea Scallops (USA and Italy)

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