Creamy Pesto Udon Pasta w/Pan Seared Scallops

PESTO SAUCE:

1. Roast 1/4 cup of pumpkin seeds with 1 tsp of oil and a dash of salt. 
2. Transfer to a bowl and let it cool.
3. To a food processor, add 3 handfuls of basil, 1/4 cup of olive oil, 1/2 cup of fresh grated parmesan cheese, the roasted pumpkin seeds, 5 cloves of garlic, and a dash of salt.
4. Pulsate until smooth.

PAN SEARED SCALLOPS:

1. Once thawed, completely dry out the scallops with a paper towel. 
2. Sprinkle with salt and pepper. 
3. To a pan on high heat, sear scallops with 2 tsps of butter for approximately 2-3 mins on each side. 
4. Set aside.

UDON NOODLES:

1. Bring one pot of water to a boil. 
2. Add udon noodles and flash boil for 3 mins. 
3. Strain and set aside.

CREAMY GARLIC PARMESAN SAUCE:

1. To a pan on medium heat, sauté garlic with 1 tbsp of butter for 3 mins.
2. Add 1.5 cups of heavy whipping cream and reduce on low for 10 mins.
3. Add 3/4 cup of grated Parmesan cheese and simmer on low for 10 mins (add more cheese to reach desired taste). 
4. Add udon noodles and incorporate into sauce. 
5. Remove from the stove and add pesto sauce as desired.

Plate, top with additional parmesan cheese, fresh basil, and seared scallops. Optional to top with brown butter, additional pesto, and chili oil to liven it up.