Seared Scallops with Pesto Sauce
If you asked me what my speciality was, I might say that it's how to make perfectly seared scallops. There's nothing I hate more than dried out, overly cooked scallops. Personally, I don't think that they should be deep fried or overly seasoned either. There should be a subtle but pleasant taste of the sea with every bite. While I usually prefer eating them simply with a crap ton of butter (like so), it's kind of exciting for me to figure out what other types of sauces can work with such a delicate type of seafood.
Let me caveat that I am not great when it comes to sauces. Sauces oftentimes take a lot of time and energy. Out of pure laziness, I decided to bust out my mortar and pestle and remake a similar version of my pesto sauce. I referenced this recipe, but added lemon zest and more olive oil. Reminder: It is important to use high quality olive oil to make pesto. It makes all the difference!
Seared Scallops with Pesto Sauce
Prep Time: 15 min
Cook Time: 10 min
Servings: 2
Sauce Ingredients:
1.5 tbsp pine nuts
1 garlic clove
1/4 cup fresh basil
3 tbsp olive oil
1 tbsp Parmesan cheese
1/8 tsp lemon zest
Pinch of salt
Pinch of black pepper
Scallop Ingredients:
6 large scallops
1 tbsp unsalted butter
Pinch of celery salt
1 tsp olive oil
1 lemon wedge
Microgreens and/or edible flowers (for garnish)
Sauce Directions:
If you are using a mortar and pestle, add garlic and pine nuts to mortar. Use pestle to mash. Add basil leaves and rotate between mashing and muddling the ingredients together until they turn into a paste. Add olive oil, cheese, lemon zest, salt, and black pepper. Continue to mash and muddle until the sauce turn into a paste again.
Note: If you do not have a mortar and pestle, a food processor can be used to make the pesto sauce.
Using a spoon, place 6 separate spoonfuls of pesto sauce on your serving plate. Set aside for now.
Scallops Directions:
Rinse scallops under cool water. Dry them on paper towels.
In a medium to large non-stick pan, melt butter over medium high heat. Spread the butter so the pan is evenly coated.
Once butter becomes dark gold/yellow, place scallops on the pan. Let the scallops sit for about ~3 minutes, or until the bottom becomes nicely charred and browned. Turn each scallop over and let sit for another ~3 minutes, or until the bottom becomes nicely charred and browned.
Place each scallop over each spoonful of pesto on your serving plate.
Garnish plate with microgreens and/or edible flowers.
Drizzle olive oil and a light squeeze of lemon over scallops. Sprinkle celery salt over each scallop. Serve warm.
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