Scallop linguine with creamy pesto sauce

I don't know how much explaining this awesome recipe I made up needs beyond the fact that we had scallops, we had pasta and the rest miraculously came together from ingredients on hand. This is such a rich comforting way to warm up a dreary, drizzly March night.


You will need:
12 Bay scallops
2 tbsp. butter
1 tsp. sea salt
8 brown mushrooms, sliced
4 cloves garlic, diced
8 basil leaves, sliced
2 cups baby spinach
1/3 cup chicken stock
1/2 cup white wine
1/3 cup heavy cream (you can sub in lighter but at your own taste risk)
3 tbsp. pesto
1 package linguine noodles (good quality)
grated parmesan, to taste
ground pepper, to taste

Directions:

Boil water for pasta in large pot. Add noodles when water boiled and cook until al dente. Drain and set aside.

In meantime, melt butter in frying pan, sear scallops with sea salt and remove. Add mushrooms, garlic and cook about four minutes. Add chicken stock, wine, cream and pesto. let simmer. Add basil and spinach. Cook about five more minutes or until sauce thickens. Add scallops back in and cook another two minutes.

Add sauce and vegetables to pot with pasta and toss. Plate and top with pepper and parm.

Voila.