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

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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