Main
Recipes
Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms (Emeril Lagasse) Recipe

Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms (Emeril Lagasse) Recipe

Posted by

Rate It!

Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

519

Calories

Comments Print recipe

Ingredients:

Serving

1 lb fresh pasta sheets
3 tbsp plus 1 cup olive oil
salt
freshly ground black pepper
2 cups fresh basil leaves , packed
1/2 cup pine nuts, toasted
2 tsp chopped garlic
1/4 cup grated parmigiano-reggiano cheese
24 fresh sea scallops, cleaned
1 pint tear or pear tomatoes, red or yellow
1 lb fresh asparagus, blanched
1 lb fresh chanterelle mushrooms, cleaned

Directions:

Bring a pot of salted water to a boil. Tear the pasta into 1-inch pieces. Drizzle a little olive oil into the water and add the pasta. Cook until tender, about 4 to 6 minutes. Remove from the water and drain. In a mixing bowl, toss the pasta with a tablespoon of the olive oil. Season with salt and pepper. Set aside. In the cup of an electric blender, combine the basil, nuts, garlic and cheese. Blend thoroughly. Season with salt and pepper. With the blender running, slowly drizzle in 1 cup of the oil. The mixture will be thick. Season with salt and pepper. Set aside. Preheat the grill. Season the scallops with a tablespoon of the olive oil, salt and pepper. Place the scallops on the grill and cook for 2 to 3 minutes on each side or until the scallops are firm to the touch. In a saute pan, over medium heat, add the remaining tablespoon of the oil. When the oil is hot, add the tomatoes. Season with salt and pepper. Saute for 2 minutes. Add the asparagus and mushrooms. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the mushrooms are wilted. In a large mixing bowl, toss the pasta with the vegetables and pesto. Mix well. Add the cheese and mix well. Readjust the seasonings if needed. Mound the pasta in the center of each serving plate. Lay the scallops over the pasta. Garnish with parsley.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	519 Kcal (2173 kJ)
Calories from fat	222.05 Kcal
		% Daily Value*
Total Fat	24.67g	38%
Cholesterol	38.01mg	13%
Sodium	24.77mg	1%
Potassium	971.66mg	21%
Total Carbs	67.97g	23%
Sugars	4.09g	16%
Dietary Fiber	31.89g	128%
Protein	12.17g	24%
Vitamin C	9.6mg	16%
Iron	8.2mg	46%
Calcium	86.4mg	9%

Amount Per 100 g
Calories	100.98 Kcal (423 kJ)
Calories from fat	43.2 Kcal
		% Daily Value*
Total Fat	4.8g	38%
Cholesterol	7.39mg	13%
Sodium	4.82mg	1%
Potassium	189.05mg	21%
Total Carbs	13.22g	23%
Sugars	0.8g	16%
Dietary Fiber	6.2g	128%
Protein	2.37g	24%
Vitamin C	1.9mg	16%
Iron	1.6mg	46%
Calcium	16.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Balsamic Garlic Asparagus Appetizer

Asparagus, medium to thick stems (not too thin) and 8 more..
Randy's Lasagna

Olive oil (the more expensive the better, i prefer never ... and 18 more..
Roasted Chicken Thighs With Mustard-Thyme Sauce

Olive oil and 15 more..
Greek Fish Rub - Looney Style

Olive oil, Salt, Pepper, Oregano, Marjoram and 2 more..
Shrimps and Cherry Tomatoes En Papillotte

Olive oil, Salt, Black pepper, Tomatoes, halved and 5 more..
Moroccan Chicken with Fruit and Olive Topping

Olive oil, divided, Salt, Black pepper, Dried thyme and 9 more..
Pasta Salad With Roasted Vegetables

Eggplant, peeled and 3/4-inch pieces and 16 more..
Roasted Red Bell Pepper Zucchini & Yellow Squash

Zucchini, sliced, Yellow squash, sliced and 8 more..
Tomato Basil Pasta

Penne pasta, Olive oil, Garlic, sliced and 8 more..