'THY ETERNAL SUMMER SHALL NOT FADE' (MID-SEPTEMBER FAVORITES) ~ PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS
"But thy eternal summer shall not fade."
~ William Shakespeare
ANNABELLE HYDRANGEA
PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS
~ Before the frost hits, harvest basil for this deliciously sweet meld of flavors
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PESTO:
1 cup packed fresh basil leaves
1/3 cup roasted pistachios
1/3 cup grated Asiago or Parmesan cheese
2 Tbsp. chopped green onions
2 Tbsp. chopped red onion
2 cloves chopped garlic
1/8 tsp. freshly ground pepper
pinch coarse salt
1/3 cup extra-virgin olive oil
1 lb. linguine
1 cup grated Asiago or Parmesan cheese
chopped green onion for garnish
pistachios for garnish
- Combine basil, pistachios, Asiago cheese, green and red onions, garlic, salt and pepper in food processor. Process until finely chopped. Add oil and incorporate into pesto until smooth. Adjust seasoning.
- Cook pasta into boiling salted water until tender but firm. Scoop out 1 cup pasta water and reserve if needed. Drain pasta and stir in pesto and Asiago cheese. Toss and add pasta water if too thick. Top with grilled scallops and garnish with additional pistachios and chopped green onion. (4 servings)
GRILLED LEMON SCALLOPS
24 large sea scallops
2 cloves minced garlic
2 Tbsp. extra-virgin olive oil
juice and zest of 1 lemon
freshly ground black pepper
- Combine scallops, garlic, olive oil, lemon juice, zest and cracked pepper. Marinate for 30 minutes.
- Heat grill. Remove scallops from marinade and grill on high for 2-3 minutes on each side.
Sedum, Henry Eilers Black Eyed Susan, Japanese Anenome, Echinacea, Hardy Hibiscus, Garden Phlox, Moonbeam Coreopsis
Comments
How do you make these wonderful picture collages? The trouble I had with just the three pictures on my present posting. Keeping them still - nearly impossible!!
Eileen
Agree, dear Gail. Annabelles are amazing this season. I've had little time to photograph all happening in the garden but these are simply a few favorites (as are scallops) and anything basil, like this pesto.
You are a dear, One, and thank you. Hydrangeas have been awesome this season. All except my Oakleaf have never been so lovely.
Too funny Meredehuit, though I do grow/eat many edible flowers, mildly toxic hydrangea do not tempt me in the least :)
Happy September days, dear Shady. Too soon, these will all be but a memory :(
I'm with you, dearest Edith, and thank you. Never can have enough hydrangeas or sweet basil! Regarding photos, I was wondering too how you post such large pictures (collages are easy with Picasa)!
Thanks Eileen. Scallops/pistachoes are two of Mr. Ho-Hum's favorites also.
Jen @ Muddy Boot Dreams
Another good way to eat pasta! Thanks for sharing this recipe.
My husband loves scallops so I will keep this recipe on hand.
I swear I gain weight just reading your blog! This sounds sooo yummy. Pistachios are my weakness - I will definitely give this goodie a try. :) Thanks for sharing.
HUgs
Happy Autumn Upcoming!
Kiki~
Thank you, dear Carol.
But you look marvelous, Kate, so no damage done :) Oh yes, this is good. We love pistachios too, in any shape or form.
You are a joy, dear Kiki, and thank you for coining 'Joey-esque'. I'm honored :) Happy 'upcoming' autumn to you, fun friend.
So salivate on, debsgarden! I have lots of scallops posted here. We could do a 'scallop fest' recipe post! Actually, a love/hate food for many ... plus have also learned to ask about food allergies.
Thanks, Tatyana. Less is more for me and why I like to combine a feeling, knowing those who visit are on a limited time schedule. So my simple theme ... quote, seasonal recipe, a few photos to back me up. The bench is on the patio with 2 matching chairs/table and a long view of the back garden. This is where we sit/sip/and enjoy appetizers before candlelight dinners, in warm months on the sun porch. Isn't it romantic!
Besides Annabelles, we share the love of many of the same things, dear Anna. Thank goodness for herbs, which will kick your bland diet up a notch!
Hi, Tina, and thanks. Hold tight friend, we have a few more precious days of summer to hold onto :)
Thank you, Karen. I've been cookin' more than shootin' lately but gettin' itchy to twirl things around. BTW, your last sunflower post was amazing! It's been a joy to connect and see life your gifted eye.
Hey, hi busy Rob. Thank you for your precious downtime moment to connect. I love pesto but also the many ways to interpret this fun treat. Basil rules in the herb garden. As the season/basil wanes, I add spinach/parsley, etc. and other tasty toasted nuts beside traditional pine nuts.
You are so 'right on', Haddock. Thank you for visiting.
Hi, dear Clare. Still in awe digesting your last awesome 'egg-cellent' post. It's fun to tweak pesto ... so many choices, all wonderful. A seasonal cook, I seem to go a bit heavier with herbs and nuts as the seasons/light goes darker.
All summer I worked hard, pushed myself away from the table, lost weight, found my toes and then as fall approaches I scoot back to The Village Voice and Lemon Scallops catches me, traps me, makes me grab a pencil and scribble down missing ingredients on a shopping list. I should stick to reviewing new gardening books but there is a lure to great food and warm smiles.
I notice on your profile you enjoy American Elms and White Pine. When we bought the land for our new nursery there were 6 elms. This year there are two less. Also two less butternuts. Pines continue to do well.
In northern Vermont there is an island in Lake Champlain named Isle La Mott. When Samuel de Champlain hit Vermont in 1609 he named the island Pine Island because of the size and covering of virgin white pines. Two hundred years later when Burlington Vermont was the lumber capital of the US, pines were cut in the winter, dragged onto the lake ice by oxen and horses, bound together and then when spring arrived they were floated down lake to the sawmills.
I like our forests and I love your blog!
George Africa
The Vermont Gardener
I think I really like the idea of scallops, but maybe not the reality of it? I wonder if I could subsititute shrimp?
Hi Wendy. Shrimp is wonderful too! Try my Grilled Shrimp with Walnut Pesto ... marinated in the pesto, skewered, and grilled ... amazing! Just key in the name at the top of my site ... it's great too!
Thanks imac ... sometimes tweaking is fun :)
Have a lovely day!
Shirley