Recipe from Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You by Candice Kumai (Rodale Books, 2011)
- 3 cups fresh basil leaves
- ½ cup raw almonds
- 1 garlic clove, coarsely chopped
- 3/4 teaspoon sea salt
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ cup plus 2 tablespoons fresh lemon juice (1-2 lemons)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- 18 large sea scallops, rinsed
- 1 pound whole wheat fettuccine
- ½ cup dry white wine
To make the pesto: Combine the basil, almonds, garlic, and salt in a food processor and pulse until somewhat mealy. Gradually add the olive oil, processing until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
To prepare the scallops: Whisk together ¼ cup of the lemon juice, 2 tablespoons of the olive oil, and ½ teaspoon of the salt in a medium bowl. Add the scallops, turn to coat, cover with plastic, and refrigerate for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain well.
Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the scallops and cook, without turning, until nicely browned on the bottom, about 3 minutes. Turn and cook the other side until browned, another 2 to 3 minutes. Set aside on a plate.
Add the wine and remaining 2 tablespoons lemon juice to the skillet. Scrape up any browned bits and simmer until the sauce is reduced by half, 1 to 2 minutes. Add the fettuccine to the skillet along with the pesto. Turn off the heat and toss everything together. Arrange 3 scallops on a plate and serve hot.
Per serving: 558 calories, 27 g fat (3 g saturated, 0 g trans), 23 g protein, 10 g fiber, 1 g sugars, 485 mg sodium, 52 g carbohydrates, 15 mg cholesterol