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Strozzapreti-with-Scallops-and-Pesto Recipe

Strozzapreti-with-Scallops-and-Pesto Recipe

Strozzapreti-with-Scallops-and-Pesto Recipe

(strozzapreti con capesante e pesto)

Preparation time : 40 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • strozzapreti pasta 12 oz (350 g)
  • scallops 4 large
  • extra-virgin olive oil 1 tbsp + 2 tsp (20 ml)
  • parsley, minced 1 tbsp (0.5 g)

for the fish sauce :

  • white fish (hake) 31/2 oz (100 g)
  • carrots 24/5 oz (80 g) about 11/2 small
  • celery stalks 21/2 oz (70 g) about 2 medium
  • onions 51/3 oz (150 g) about 2 small
  • flour 4 tbsp (30 g)
  • unsalted butter 2 tbsp (30 g)
  • water 41/4 cups (1 L)
  • salt and pepper to taste

for the pesto :

  • fresh basil leaves about 11/4 cups (30 g)
  • Parmigiano-Reggiano cheese, grated 2/3 cup (60 g)
  • aged Pecorino cheese, grated 1/3 cup + 1 tbsp (40 g)
  • pine nuts about 1 tbsp (10 g)
  • extra-virgin olive oil 3/4 cup + 2 tbsp (200 ml)
  • garlic 1 clove
  • salt to taste

Method :

  1. Blend the basil, pine nuts, peeled garlic, and oil in a food processor. Then add the two grated cheeses and mix well. Season the pesto with salt to taste and refrigerate it.
  2. Boil the vegetables and fish in 11/4 cups of water for at least 20 minutes. When the broth is done, strain it and set it aside for later use.
  3. Start the cream sauce by melting the unsalted butter in a pot. Add the flour, whisking continuously, and let it cook for 1-2 minutes. Season with salt and pepper, then add 2 cups (500 ml) of fish broth. Let it cook until the sauce is smooth and creamy.
  4. Clean and cube the scallops, and sauté them in the oil. Boil the pasta in salted water and strain it a few minutes earlier than the time indicated on the package instructions. Combine it with the pesto, scallops, and a few ladlefuls of cream sauce.
  5. Transfer the pasta to a greased baking dish and bake it at 350° F (180° C) for 10 minutes. Sprinkle with minced parsley and serve.