PAN-SEARED SCALLOPS WITH PESTO

  • 4 C fresh basil leaves
  • plus 4 T finely shredded basil
  • 1/2 C pine nuts
  • 1 C grated Parmigiano-Reggiano
  • 2 garlic clove, finely chopped
  • 4 teaspoons fresh lemon juice
  • 1  C plus 2 T extra-virgin olive oil
  • Kosher salt and fresh pepper
  • 2 plum tomatoes, finely diced
  • 8 large scallops

in a food processor, pulse the basil leaves until finely chopped.  Add the pine nuts, cheese, garlic and lemon juice.  Turn the machine back on and add 1 cup of the olive oil in a slow, steady stream.  Season the pesto with salt and pepper.  Place the pesto in a bowl and cover with plastic wrap.   In a small bowl, combine the tomato and shredded basil, salt & pepper to taste, splash olive oil,  and set aside, In a large skillet, heat the remaining 2 T of olive oil over med.-high heat until almost smoking.  Add the scallops and sear until golden brown, about 2 min. per side. Transfer to a plate, drizzle 1 T of the pesto on each scallop, arrange tomato & basil around scallops.  (4 servings)

LEFTOVER PESTO………..MAKE BRUSCHETTA:

  • 6 ROMA TOMATOES,
  • 3/4 C SHREDDED BASIL
  • PESTO
  • FRENCH BREAD
  • CUT & TOASTED

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