1 (1.1lb) package Benedetto Cavalieri Tagliatelle
6 large raw scallops
1/2 teaspoon Fleur de Sel
Pinch of Pepe e Aglio Seasoning
2 tablespoons Tuscan Herb Olive Oil, divided
1 tablespoon Sicilian Lemon White Balsamic
4 oz I Sapori Spaghettata Pesto with Anchovies and Olives
2 teaspoons Tuscan Seasoning Blend
2/3 cup arugula
Cook pasta noodles according to the instructions on the packaging, drain, and rinse.
Pat scallops dry with paper towels and thoroughly season with salt and Pepe e Aglio. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, and sear on both sides until browned, about 1-2 minutes per side. Remove the scallops from the skillet and set aside on a plate to rest. Deglaze the pan with Sicilian Lemon White Balsamic and add the Pesto with Anchovies and Olives, whisk to combine. Once hot, add the cooked pasta noodles to the skillet, season with Tuscan seasoning blend, and toss to combine. Cook just long enough for the pasta to reheat before dividing between plates. Top pasta with scallops and arugula before serving.