Quick and Easy Scallops

This is one of my own creations. It is inspired by a few different recipes that I had browsed through online at work. It is easy and delicious! I call it...

Pesto Pasta with Scallops, Mushrooms, and Zucchini (haha so original I know)

Ingredients
1/2 a store bought container of pesto (or you could use two heaping soup spoons of your own, my favorite recipe is included below for your enjoyment)
1/2 package of frozen bay scallops (I like the little guys better!)
1 package of sliced cremini mushrooms (baby bellas)
1 zucchini, halved long way and sliced
tbsp of olive oil, once around the pan
salt and pepper
1/2 lb (1/2 a package) of pasta (I used whole grain thin spaghetti)

Cook:
Start the pasta water boiling. When it is boiling add the pasta and a handful of salt (like if you were to grab a handful of salt out of a bowl) and cook as directed. Drain and return to pot.

Meanwhile, thaw the scallops. Slice the zucchini.

Heat the olive oil in a deep saute pan or skillet over medium-high heat. Place the mushrooms and zucchini in the pan and season with salt and pepper. Saute until the mushrooms turn brown and vegetables are just tender, about 5 minutes (more if not cooked). Pat scallops dry and add to the pan. Cook until just opaque, about 1-2 minutes. Turn the heat to low. Put half the amount (1 heaping soup spoon full) of pesto into pan. Add the pasta to the pan. Put the rest of the pesto into the pan and toss everything together (tongs work really well).

Serves 4 or so.

dee-Lish!

My favorite pesto recipe (so far) is the one from Giada de Laurentis' Everyday Italian cookbook.

Basil Pesto (makes 1 cup)

Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts (toss nuts around in a dry pan over medium high heat until they begin to turn golden and become more fragrant)
1 garlic clove
1/2 tsp salt, more to taste
1/4 tsp freshly ground black pepper, more to taste
About 2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese

Prepare:
In a blender or food processor, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency (I like to say, add oil until it looks like pesto). Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste (I have never had to do this). Serve at room temperature. The pesto can be made 2 days in ahead. Cover and refrigerate.