Scallop Spaghettata

This pesto is a delightful pantry staple, perfect for those quick meal fixes. Crafted by blending anchovies, olives, extra-virgin olive oil (EVOO), seasonings, and sun-dried tomatoes, it delivers a vibrant, savory, and umami-packed taste experience. Our favorite pairing for this pesto is with seafood, particularly succulent scallops. Combining it with Tuscan Herb Olive Oil, Sicilian Lemon White Balsamic, and Tuscan Seasonings elevates this pasta dish to a whole new level of deliciousness!

Ingredients: 

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 

Instructions 

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.