Bucatini with Basil Pesto Sauce and Scallops is Italian rustic food at its highest level and only takes about 20 minutes to make! On top of that, it’s my husband’s favorite dish. It all started with his trips to Half Moon Bay outside of San Francisco and a restaurant called Pasta Moon. We went there on our honeymoon, and I ate the dish and agreed with him. It was a mix of all the right ingredients and although rustic, far from ordinary. They had a secret ingredient I’ll share below I posted this recipe eleven years ago am I’m reposting with new pictures. It was a post that expressed how I feel about food, and particularly developing recipes you will actually make and enjoy. I still feel the same way in what I believe this blog is all about. It’s about you and how to make your life more delicious, more enjoyable in an easy, approachable style.  Some people think that hat good food can only be achieved if you spend hours in the kitchen. No one, not even a passionate foodie type, food blogger has several free hours to make each and every meal.  I now own a keto bakery and cooking is a lot more challenging for me. When I boil down the reasons I blog about food, it’s not really for me. I can go in the kitchen and come out happy any time of day. I also know many of you didn’t grow up with my background. I was exposed to home cooking and fine dining since the day I was born. I was also that girl who lived with one parent, and especially the years I lived with my father, I did all the cooking. The meals became important in rough times. Sometimes sitting to have nice food together was the only normal I felt. When I write out recipes, I write them for you so you can have some normal in your day, to bring good smells, tastes, and bites of pleasure to your family. If you’re going through something, at least you can sit and eat together and smile through the food. After all these years of writing this blog, my passion rests in getting my readers to try new foods, new flavors with ease and joy. This means it has be fast, easy, approachable, understandable and yet, still have last meal goodness. My husband says “if I had a choice between this dish and sex, I would have a hard time choosing. There is no other food on earth I can say that about.” That’s a huge testimony to this dish. Main Ingredients Scallops Basil Olive Oil Anchovies Bucatini Garlic Sliced Almonds Breadcrumbs (optional) Pesto There are many ways to make pesto. This recipe was made with pestle and mortar, which allowed me to add oil as I wanted. I crushed the basil with garlic confit, toasted almonds first, and gradually added olive oil. Salt before you taste, because salt finishes it. I also added an Italian cracked chili pepper. I also replaced the pine nuts with sliced almonds, as they are more affordable. TIPS: If you don’t have enough basil (2 cups) do half and half with Italian parsley. Anchovies, the Secret Ingredient Do not let the anchovies scare you. When you are at the grocery store just pick up a can and trust me. Melt them into your olive oil. They may gross you out at first, but once the basil pesto sauce is layered over the pasta, you won’t even know the anchovies are there. They are an amazing flavor enhancer, giving any dish that umami oomph. Actually pick up a few cans. Melt anchovies into olive oil and cook broccoli or cauliflower and taste the flavor boost. Why Bucatini? Bucatini is a large hollow spaghetti, which will absorb the flavors, and has a great bite to it.You could use linguini or spaghetti but bucatini is a favorite with this type of sauce. Seared Scallops I used smaller scallops that actually work better, because they are bite size and more affordable. You could also do large scallops. See Variations below. So tell me, are you interested in fast, easy dishes that are amazing? Would you like to see more of these types of recipes? Variations in this Recipe Replace the scallops with shrimp, or combination. Replace the scallops with broccoli florets. Replace the scallops with chick peas, green peas, or white beans. Replace bucatini with spaghetti or linguini, or even gnocchi. More Recipes with Pesto from Spinach Tiger Zucchini Garlic Scape Pesto Ricotto Peas Pesto Appetizer Caprese Salad with Pesto Baked Red Snapper with Pistachio Pesto Italian Potato Salad how to freeze pesto snapper with pesto Creamy Pesto with Pasta and Chicken Pin This Print Anchovy Basil Pesto Sauce with Seared Scallops Anchovy Basil Pesto Sauce with Seared Scallops, Toasted Almonds Course EntreeCuisine ItalianKeyword Bucatini, pesto, scallops Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes Servings 4 Author Angela Roberts Ingredients1 pound bucatini pasta2 tablespoons salt for the pasta water1 pound scallops1/3 cup tablespoons olive oil1 small can achovies approximately 6 to 8 packed in olive oilsalt1/2 cup pesto sauce2 tablespoons toasted sliced almonds 1/4 cup panko bread crumbs optionalPesto Sauce2 cups tightly packed fresh picked basil leaves2 cloves of garlic finely chopped before processing½ cup extra virgin olive oil3 tablespoon sliced almonds toasted, divided InstructionsToast breadcrumbs either in oven until golden or in dry frying pan. Toast pine nuts or sliced almonds. Set both aside. You can skip the breadcrumbs if you want to.Pesto SauceMake Pesto Sauce, by combining basil, garlic olive oil in food processor or magic bullet, or by hand with mortar and pestle, reserving one tablespoon of toasted pine nuts or sliced almonds for garnish. Set aside. TIP: Mortar and pestle is the best way to go. The color will remain brighter green. Bring large pot of water to a boil. Add ample amount of salt to pasta water.Cook bucatini or spaghetti one minute less than directions to al dente. Pasta will finish cooking in sauce. While pasta is cooking, make scallops. Cook and drain pasta, reserving a cup of pasta water. You won't use all of that, probably a few tablespoons.Sear ScallopsBring scallops to near room temperature. Ice cold scallops won’t cook inside. Remove muscle, a little rubbery piece on side of scallop.Pat dry. Season with salt and pepperUse a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.When scallops are crowded, they steam, instead of caramelize.Add enough butter in pre-heated pan that when melted, pan is covered. Add in a little bit of olive oil.Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes, less for smaller scallops, which take 2-3 minutes.Turn and cook for a few more minutes. Immediately remove from pan.Assemble dishIn same frying pan heat 1/3 cup olive oil on medium heat. Add anchovies, breaking up with a wooden spoon until they are melted. Add cooked pasta.Add in pesto sauce. Only use as much as needed. You may have some left over.Add in pasta water, as much as you need, so pasta is not dry. Toss. Add Scallops. Season with salt if needed and some cracked red pepper.Cover dish with toasted sliced almonds. Can sprinkle toasted breadcrumbs to finish dish. Serve immediately.   The post Bucatini with Basil Pesto and Seared Scallops appeared first on Spinach Tiger.