Seared Scallops with Creamy Pesto & Lemon Pepper Pasta

Last night I raided my freezer and pantry to come up with something for dinner and what I created was pure delight.  I just sort of made things up as I went along but both Eammon and I loved the results so I’ll be making this again.  I also loved that it was quick and not a lot of clean up for such a delicious meal.

Seared Scallops with Creamy Pesto & Lemon Pepper Pasta

12 oz. large sea scallops
2 servings Lemon Pepper Fettuccini
peanut oil
Wondra (could also use potato starch or corn starch)
salt
Pepper
2 shallots, minced
1/2 cup julienned sweet red bell pepper
1/2 cup prepared basil pesto (I use the last of my homemade mixed with Cibo Naturals brand which I had purchased at Costco)
1 1/2 cups half & half (I used fat-free because that’s what I always have in the house)

In a large pot of salted water, cook pasta according to package directions.  Mix together some Wondra with salt & pepper to taste.  Make sure the scallops are dry and then lightly coat with the Wondra mix.  While the past is cooking heat a heavy (I used my cast iron skillet) pan until searing hot.  Add enough oil to lightly coat the bottom of the pan.   Add the scallops.  Sear one side and then turning just once, sear the other being careful not to over cook.  Once the scallops are cooked remove to a plate.  To the pan add the shallots and cook quickly until tender, about 1 minute.  Add the red pepper and cook for an additional minute.  Add the pesto and half & half, stirring to combine and cook for 1 minute or until thickened and coats the back of a spoon.  Season to taste with salt & pepper.  Add in the fettuccini and toss to coat.  Serve the pasta with the scallops.

Enjoy!

Pesto Pita Pizza

The other night for dinner I was in the mood for pizza but as it was late I didn’t have time to make dough and I couldn’t be bothered to run out to get some so pita bread became our crust.  It worked out great, we all decided what we wanted on our pizza and within a short time we were enjoying our meal.

My pizza was pesto topped with a variety of fresh from our garden tomatoes and fresh mozzarella.  So very fresh tasting and delicious.

Eammon’s first pizza was similar to mine with pesto, fresh tomatoes and fresh mozzarella but it also had mini pepperoni slices. 

Okay so they didn’t all have pesto.  This was Eammon’s second pita pizza topped with tomato sauce, fresh sliced tomatoes, fresh mozzarella, mini pepperoni slices and bacon bits.

Then of course there’s Maisie’s pita pizza with tomato sauce and her favorite Fiesta Blend Cheese. 

Pita pizzas are oh-so easy to make, you can use ingredients that you have in the house and you can add as much or as little as you’d like and tailor each pizza to the diner’s taste. 

Top your pita with sauce of your choice, add as many or as few toppings along with some cheese if you choose and then on a baking sheet, place into a pre-heated 400F oven.  Bake until the pita is crispy around the edge and the toppings are bubbly hot. 

The only prepare ahead thing to note is that if you use meats they need to be precooked and if you want your veggies to be quite soft, they too need to be cooked ahead.

Make, create and enjoy!