Good Day Gourmet: Creamy pesto scallops with angel hair

Nothing says summer like a light scallop dish.  Here's Vanessa's take on this delicious classic.

Check out the recipe below, or click here for a printable PDF version. And remember, you can always find more over at



¾ cup extra virgin olive oil
½ cup heavy cream
Juice of half a lemon
½ cup Parmesan cheese, grated
¼ cup pine nuts
3 cloves garlic
2 cups fresh basil
Salt and pepper, to taste


1 lb. scallops, patted dry
1 cup grape tomatoes, quartered
Red pepper flake, to taste
Salt and pepper, to taste
Angel hair pasta, cooked to instructions on package
Juice of half a lemon


1. In a food processor, add cheese, pine nuts, garlic, and basil. Pulse until everything is finely processed.

2. Add lemon juice and heavy cream. Process pesto on low while drizzling in olive oil.

3. Season pesto with salt and pepper to your liking and process again.

4. After patting the scallops dry, season them with salt, pepper, and red pepper flake. Cook scallops in a pan with a little olive oil, turning them after one side browns, usually a couple minutes.

5. After flipping over the scallops, add quarter tomatoes and cook for another couple minutes. Add a squeeze of lemon to the pan.

6. Cook angel hair pasta according to instructions on the package, and toss the pasta in the pesto.

7. Plate up the scallops and tomatoes over the pasta. Adding some more chopped basil and parmesan for garnish.

Servings: About 4