Seared Scallops with Basil Pesto Spaghetti

I hate greens. The better they are for me, the more I hate them. For example:

Raw spinach. Packed with nutrients but taste like rubber.
Raw arugula. Same as above, with bonus bitter taste.
Broccoli. When raw, has a weird texture. When steaming, smells like fart. After eating... you know.
Asparagus. Self explanatory.

I will never eat greens if I don't have to. And so I go down the green spectrum until things become just mildly green- like Romaine lettuce. That I can do, because I mix it with salmon/ chicken/ chickpeas/ red onions/ grilled bell peppers/ sundried tomatoes/ cheddar/ parmesan/ feta/ goat cheese/ vinaigrette so it doesn't even taste or feel salady anymore. I also have a very strong opinion towards self inflicted veganism, vegetarianism, and girls who truly enjoy salads with balsamic vinegar on the side, which they never use. But that's not the point of this post.

The only exception to the above is herbs. I LOVE basil, cilantro, parsley, rosemary and thyme. They have a ton of health benefits and easily elevate the taste of any dishes you are preparing. They also make amazing pesto, perfect to be prepared during the weekend and used during the week.

As you can see, there's no vegetables in this dish, just the way I like it. I did sneak in some extra fiber in there by using whole wheat pasta.

Oh and by the way, guess what's for lunch today. A huge bowl of mixed romaine greens and spinach. The gross after-taste is still in my month, and that explains my vengeance towards greens today. 

Happy mid-week! 

Seared Scallops with Basil Pesto Spaghetti 

Makes 2 servings

(measurements are approximate)
Frozen scallops, unthawed and pat dried
2/3 package of spaghetti
2 cups chopped fresh basil
1/2 cup extra virgin olive oil
1/4 cup pine nuts/ walnuts/ almonds, crushed
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic

Salt and pepper to taste

1. Finely chop basil and transfer to medium sized bowl.
2. Crush or grind pine nuts (ok to substitute with walnuts or almonds) into fine pieces.
3. Add pine nuts, parmesan cheese, minced garlic, salt and pepper to chopped basil. Mix and set aside.
4. Bring a pot of water to boil. Cook pasta until al dante.
5. In the meantime, sear scallops on medium-high heat until brown on both sides. Do not overcook.
6. When pasta is done, drain and save 1 cup of cooking water. Add pesto to pasta, mix well. Add 1/4 cup of cooking water at a time until pesto is not too lumpy.
7. Top with scallops, a few slices of shaved parmesan cheese, and small basil leaves for garnish. Serve immediately.