Foodie Friday {Pesto Scallops}…

Before I launch into another delicious recipe to round out the week, I wanted to talk about Valentine’s Day.  I am not a huge Valentine’s Day person.  What I mean is, I dont ask Raymond for roses, cards, presents, or an expensive dinner out.  I am not a big present person for one, but I dont like the hoopla around the day.  It does kinda feel like a Hallmark holiday — okay okay ladies — feel free to let me have it. 🙂

Now with that said — we were watching the Carolina game the other night and Raymond declared to the television “Why does the guy have to do everything?”.  Now I have no idea what prompted the statement as I was nose deep in the website and Money Saving Mom article debut.  My guess is a commercial about buying jewelry or taking your lady out to dinner ran across the screen.  Well it got me thinking — Raymond is right (as he usually is)! Why it is that the men have to surprise and woo the lady — why cant the lady also surprise the man!  (Im expecting comments galore on this) 🙂

So…if you want to cook a special dinner for your special fella next week or this weekend then I highly recommend this recipe!  Its SO super easy!


*Sea scallops are worth the splurge here.  Bay scallops shrink when cooked & become rubbery

*I dont add the toasted walnuts.

  • 1 lb sea scallops
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil (I use canola oil)
  • 1/2 lb pasta (any shape and kind will do – I use egg noodles)
  • 1/4 cup jarred basil pesto
  • 1/4 cup shredded Parmesan cheese
  1. Cook pasta following package instructions (about 10 minutes).
  2. Drain pasta, reserving 1 cup of the cooking liquid.
  3. While pasta is cooking, pat scallops dry and season with salt & pepper.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Saute 4 minutes per side, until cooked through and no longer translucent.
  6. Add the pesto to drained pasta.  Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.  *I eyeball the amount of pesto — my philosophy is the more the merrier*
  7. Stir in cheese.  Top with scallops.

I served this with a side of pesto breadsticks.  It was delicious!


  • 1 tube of refrigerated ready-to-bake breadsticks
  • Pesto
  • Salt & Pepper
  1. Roll out the tub of breadsticks.
  2. Sprinkle each breadstick with salt & pepper.
  3. *I added a little garlic powder as well*
  4. Spread about a 1 tsp to 1 tbsp of pesto on each breadstick
  5. Twist the breadsticks and place on greased cooking sheet
  6. Bake at 350 degrees for 8-10 minutes.

Enjoy! 🙂

Until next time…