Pecans can be easily incorporated into both sweet and savory dishes. In this case, pecans have been incorporated into an entrée by Chef Craig Kohut, director of catering & events for Long Beach, California-based Bravo Productions.
"A great recipe that I enjoy making -- whether for special occasions or for a casual dinner party -- is linguini with fresh tilapia, prawns and scallop with a pecan pesto sauce," says Kohut.
The recipe is as follows:
Ingredients (serves 4)
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pecans
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino cheese
1 teaspoon coarse kosher salt
1 pound prawns (15 per pound)
4 jumbo sea scallops
2 pounds tilapia
½ teaspoon Cajun seasoning
Combine first 4 ingredients in blender or food processor. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl.
Have a non-stick skillet hot – medium high heat. While linguini boils, cook the scallops, fish & prawns. Sprinkle the scallops, fish & prawns with Creole/Cajun seasoning. Cook scallops about 3 minutes each side. Cook fish about 2 minutes on each side. Cook prawns about 3 minutes total – until pink and firm. Don’t stack fish; do in batches if needed.
After draining and while linguini is very hot, add pesto sauce (room temperature)