Grilled Scallops with Kale Pesto Pasta + Roasted Broccoli

I know this recipe is a mouthful to say… but man oh man is it a good one – and couldn’t be easier to make. (And no, I’m not just saying that!) Now that summer has officially, finally arrived, this is the perfect time to be firing up your grill and grilling everything and anything you can. And I’m totally on board with that game plan. Check out the recipe, and chef’s notes, below and let me know your thoughts!

Grilled Scallops with Kale Pesto Pasta + Roasted Broccoli

May 27, 2020

Servings: 4

Prep: 10 min

Cook: 15 min

Total: 25 min

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If you've never thought about grilling scallops, this is definitely the way to start! Juicy scallops, seared to perfection, crispy roasted broccoli and a luscious pasta drenched in a kale pistachio pesto! Are you drooling yet?!

By: A Wholesome New World

Ingredients

• For the Scallops:
• 1 lb medium-large scallops, patted dry
• Kosher salt
• Freshly ground black pepper
• 1 TBSP extra-virgin olive oil
• For the Broccoli:
• 1 head broccoli
• 1 TBSP olive oil
• Kosher salt
• For the Pesto Pasta:
• 1 lb. uncooked pasta (of your choice, I used Banza Shells!)
• 2½ cups fresh kale, torn
• 3 cloves garlic
• ½ cup pistachios, shelled (+ 1/4 cup crushed pistachios for garnish)
• ½ cup extra virgin olive oil
• ½ cup parmesan
• 1 tsp lemon juice
• 1 tsp lemon zest
• salt and pepper to taste
• Garnish:
• 1/2 cup whipped ricotta
• 1/4 cup crushed pistachios
• Red pepper flakes, optional

Directions

• Step 1 Prepare your pesto: In the bowl of a food processor, start by processing the pistachios and garlic, pulse until smooth. Add kale, salt, and pepper. While processor is running, slowly add the olive oil through the processor’s tube. Process until it’s pureed. Add parmesan, lemon juice and lemon zest. Set aside if using right away, but otherwise, place in refrigerator in an airtight container.
• Step 2 Heat your grill to medium high heat and place the broccoli directly on the grill grate (or on a sheet of tinfoil on the grill). It will cook for about 10-15 minutes.
• Step 3 Start the pasta water. Cook the pasta in a large pot of boiling salted water, according to the manufacturer’s directions. Drain and set aside to cool a bit.
• Step 4 For the scallops: Season them generously with salt and pepper.Grill, covered, 4 minutes without disturbing. Flip and grill uncovered, until opaque throughout, 1 to 2 minutes more.
• Step 5 Place cooked pasta in a large bowl. Mix in pesto. Toss in grilled broccoli. Plate by smearing a dollop of whipped ricotta on the bottom of the plate. Spoon pasta onto the plate, top with scallops. Drizzle with olive oil, crushed pistachios, and option red pepper flakes.

To some it may seem a little eclectic, so how did I get to this recipe in the first place? I started with scallops (my protein of choice for the evening) and then I tore through my vegetable drawer thinking what should I pair them with? I have several other scallops recipes on the blog but I wanted to do something a little different. This head of broccoli just arrived in my latest misfits market box, plus I also had a drawer full of kale, so green was definitely on my brain. Once I knew I was grilling, the broccoli was a given. Grilled broccoli gets slightly charred and develops this sweet, nutty flavor that is INSANELY delicious. So brainer there. And then I decided to try out a pistachio pesto with the kale, not sure if it would work or not, but I even wowed myself.

WHAT IF I DON’T HAVE THESE INGREDIENTS FOR THE PESTO?

Pesto, by definition, is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. But I love mixing it up and dreaming up my own pesto creations. As long as you have greens (try spinach or in this case, kale!), nuts (try walnuts, almonds, pecans) and cheese (dairy free options are also fine!), you can totally make this. Same amounts, just use what you have! OR if you’re in a rush, you can always substitute a store bought jar of pesto. I just love taking the extra effort to make my own, plus I then have leftovers for salads and sandwich spreads the next day!

DO I HAVE TO GRILL THESE?

This actually wasn’t an intentional grill meal, in fact I planned to do it stovetop (my other favorite way to cook scallops), so you could do it either way. But, my husband talked me into grilling and it’s so much easier, plus far less mess! So everything in this recipe got grilled (except the pasta of course). I even added some delicious grilled shishitos to the plate too, when in Rome!

It’s so hard resisting the grill with this backdrop too, it only gets more gorgeous as the summer goes on. We’re trying to sell our house right now (so bittersweet!) and any time I can limit the mess I make in our kitchen, I’m on board. But all this is to say that yes, you can pan-fry the scallops and follow the steps in this recipe here (with one of my favorite risottos!). And then just roast your broccoli on 400 for 20 minutes. Same delicious recipe, inside and out, all year round!