Ingredients
- Roasted Cherry Tomatoes
- 10 oz. Cherry tomatoes fresh, quartered
- 2 T. Olive oil
- 1 t. Kosher Salt
- 1/2 t. Black pepper, ground
- Avocado Pesto Sauce
- 2 1/2 c. Avocados From Mexico, fresh, diced rough
- 1/4 c. Baby spinach leaves
- 1/4 c. Parsley leaves, fresh
- 2 T. Garlic, fresh, minced
- 1/4 c. Parmesan cheese, cheese, shredded
- 1/2 c. Olive oil
- 1/4 c. Lemon juice
- 1/4 c. Tap water
- 1/4 c. Pine nuts, toasted
- 1 t. Kosher salt
- 1/2 t. Black pepper, ground
- Scallop & Avocado Pesto Pasta
- 3 c. Avocado Pesto Sauce
- 2 lb. Linguine pasta, cooked
- 1 c. Roasted Cherry Tomatoes
- 1 c. Parmesan cheese, shredded
- 1 c. Pine nuts, toasted
- 2 lb. Scallop, large, seared
- 14 ea. Basil sprig, fresh
Instructions
- Roasted Cherry Tomatoes
- Preheat oven to 450°F.
- Place all ingredients into mixing bowl, gently tossing together.
- Place dressed tomatoes onto a parchment-lined sheet pan.
- Roast until tomatoes are blistered and beginning to burst, 20 to 25 minutes.
- Let cool before serving or storing in an airtight container.
- Avocado Pesto Sauce
- Place all ingredients into a food processor, processing until smooth.
- Pour sauce into a clean container. Place plastic wrap on top of sauce and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
- Scallop & Avocado Pesto Pasta
- Preheat large sauté pan on medium heat.
- Place Avocado Pesto Sauce into preheated pan and bring to a simmer.
- Add in cooked pasta; toss to combine.
- Portion sauced pasta into 4 serving dishes.
- Place ¼ cup Roasted Cherry Tomatoes around each plated pasta.
- Sprinkle ¼ cup Parmesan cheese and ¼ cup pine nuts on top of pasta.
- Place 4 seared scallops on top of each pasta dish.
- Garnish each plate with basil sprig and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
