Pesto pasta with scallops🌊 1 lb wild caught sea scallops @sizzlefishfit Box of pasta 1/3 cup pesto Container of cherry tomatoes, halved Half head of cauliflower Handful of kale 1. Preheat oven to 425. While oven is preheating season cauliflower with olive oil and salt. Spread on a sheet pan. 2. Place cauliflower in the oven for 20-25 minutes. 3. While the cauliflower is cooking prep scallops. Pat them dry and sprinkle with salt. Season kale with olive oil and salt, massage it. Then add in cherry tomatoes. 4. Add kale and cherry tomatoes to sheet pan with cauliflower. Cook for another 10 minutes. Cook the pasta following instructions on box. 5. Heat skillet with olive oil. When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan. Cook the scallops for 2 minutes, making sure not to move them or touch them at all. 6. Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute. 7. When the pasta is done, add in pesto until noodles are fully covered. Then add in veggies and mix. Top with scallops and a sprinkle of parm. #healthydinner #healthydinnerideas #foodvideos #cookingvideos #cookingreels #foodreels #foodasmr #searedscallops #balanceddiet #whatieatinaday #discoverunder30k
