PRLog - April 2, 2014 - LONG BEACH, Calif. -- The National Pecan Shellers Association (NPSA) is encouraging consumers to pop a handful of pecans this month in an effort to promote healthy snacking while celebrating National Pecan Month!
Linguini, Tilapia, Prawns and Scallop with Pecan Pesto Sauce
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)