Pea Shoot Pesto Bucatini with Seared Sea Scallops

4 servings



total time


For the Pesto

4 cloves garlic (peeled)

2/3 c walnuts (toasted or raw)

zest and juice of one medium lemon

3 cups fresh pea shoots

1/2-2/3 c extra virgin olive oil or grape seed oil

1/2 to 1 tsp sea salt (or to taste)

1/2 tsp freshly ground black pepper

1/2 c freshly grated parmesan plus extra for garnish

8-10 ounces bucatini noodles (or thick spaghetti)

1 1/2 lbs large Divers Scallops (not bay scallops)

1 tbsp butter

1 tbsp olive oil

salt and pepper


In a food processor pulse together the garlic, walnuts and lemon zest. Add in the juice and pea shoots and pulse again a few times. Leave the processor running and slowly pour in the olive oil a little at a time, stopping to scrape down the sides when necessary. You can add in more or less oil depending if you like thicker or thinner pesto. Taste and add salt and pepper to your liking. Pulse in the parmesan. Remove from food processor to a bowl and set aside. There will be leftover pesto.

Cook the pasta according to package directions. Drain and then toss with 1/2 c to 1 cup of the pesto. Keep warm.

Pre-heat a cast iron skillet on medium for about 20-30 min.

Rinse and pat the scallops very dry, season with salt and pepper on both sides. Melt the butter and oil together on the skillet and once its slightly smoking add the scallops, making sure there is room between each. Sear for a 2-3 minutes one one side, then flip and sear again until they are opaque. If you have a small skillet, cook the scallops in batches, keeping warm until ready to serve

Divide the pasta amongst plates, top each with a few scallops and sprinkle a little freshly grated parmesan on top and garnish with more pea shoots if desired. Serve immediately.

4 servings



total time
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