Scallop Pesto Pasta

Maybe this deserves a better name, but ever since I have started making it this name has stuck. It is pretty straight forward and makes me happy when I say it. I dare say this is one of my signatures...it is wonderful and incredibly easy for a weeknight. This can also be a cupboard meal fairly easily. I buy scallops by the pound when they are on sale and throw them in the freezer. Pesto can be bought up to a week in advance and everything else is pretty much in my pantry or fridge at all times. Ergo, as long as you take the scallops out of the freezer you can whip this up without going to the store! FYI, in case you are budget shopping, Whole foods (even though I don't love their fish) has scallops that are cheaper than Central Market's. They should be $7.99 per pound at WF and Central Market is at least $9.99 (the price changes with the type of scallops being offered at that time).

This should serve four with leftovers adjust amounts to taste or quantity needed.

• Approx. a cup of Central Market Basil Pesto
• One pound bay scallops
• one pound mushrooms
• 3-4 garlic cloves
• 3 medium shallots
• about a tablespoon of cream or half and half (full fat or fat free) mixed with about a tablespoon of regular milk (if you do not care about fat content feel free to double up on the cream) - if you would like a thinner sauce feel free to add more cream or milk
• Pepper/Salt
• Pecorino or Parmesan Cheese (grated) to taste
• One package linguine or fettuccine (whole wheat, regular, fresh or dried - go crazy)

Scallops can be fairly watery if they are frozen - to reduce this I put mine in between paper towels for about 20 minutes before I cook them and throw them in a strainer after I sear them. 

Boil pasta water, cook about ten minutes (follow package instructions minus two minutes) until al dente - if using fresh pasta cook 3-6 minutes.

Whilst waiting for the pasta water to boil, saute shallots and garlic - in oil or butter - (with pinch of salt) until glassy. Add mushrooms and saute until brown (if the pan gets dry feel free to add a cap full of white wine). Remove mushroom mixture to a strainer. Heat a bit of oil in the same pan and once hot, sear scallops (about three minutes) and remove to same strainer as mushrooms. Return the pan to the stove and heat the pesto and cream together, salt and pepper to taste. Add mushroom mix and scallops to the warm pesto and simmer. Strain pasta and transfer to the pan with the sauce. Toss with tongs to combine Scallop Pesto mixture with Pasta, fresh ground black pepper and cheese and proceed to eat entirely too much (expect to sneak to the fridge for a midnight snack)!