after a long journey, we finally made it back to new york city. classes start tomorrow, so we'll be back to our more "in the dorm" style of eats, but we've still got some awesome stuff we cooked over break to show you. anyhoo, we dug some scallops out of the freezer back at home and came up with this simple and delicious recipe:
pasta with spinach pesto sauce and scallops (someday i will learn to measure when i'm making things that i intend to post recipes for. today is not that day. sorry! but, like most recipes on our blog, this recipe is very forgiving and except for the sauce recipe the amount of ingredients really doesn't matter)
spinach pesto sauce...i honestly don't remember how we made this, but it was very similar to this recipe.
scallops (3-5 per person, depending on how big they are...the scallops, that is, not the people)
sun-dried tomatoes, cut into strips (you can buy them this way or just cut 'em up yourself. if you get the dried ones that come in a bag, you want to soak them in warm water for about 20 minutes before using).
put pasta in boiling water and cook according to package directions. meanwhile, get out your blender and food processor and make your spinach pesto. cook scallops in pan with non-stick cooking spray or small amount of olive oil until just opaque, about 3 minutes each side. once pasta is done and drained, mix all ingredients together and stir well.