Pan-Seared Scallops with Tomatoes and Basil Pesto

Tasty and fresh

Summary

Yield	Servings
Source	Nancy Wolff Leary, contributing editor
Prep time	20 minutes
Cookbook categories	Seafood
Cookbook difficulty	Easy
Cookbook search	scallops pesto Omega-3s
Cookbook time consumption	Under 30 min.

Ingredients

12	oz	Fresh scallops (Rinsed and dried)
2	c	Fresh basil (Rinsed well, finely shredded)
1⁄8	c	Pine nuts or walnuts (Finely chopped)
1⁄4	c	Parmesan cheese (Grated)
2	t	Lemon juice
1	c	Olive oil, extra virgin (Add slowly; use only as much as needed)
4		Tomatoes, plum or campari (Chopped)
2	clv	Garlic, crushed

Instructions

Using a food processor, chop the basil until fine. Reserve about 4 tablespoons and set aside. To the remainder, add the pine nuts or walnuts, cheese, garlic and lemon juice and pulse til combined. Slowly drizzle in the olive oil to attain a pasty consistency. Set aside.

Chop the tomatoes and set aside.

Heat a large skillet and add about 1 tablespoon of oil over medium-high heat. Once the oil is heated, add the scallops and sear til golden brown, about 3-4 minutes unless they are very large. Try not to move the scallops to allow them to carmelize. Turn and repeat on the second side.

Plate the chopped tomatoes in a circle about 4" in diameter. Sprinkle the shredded basil on top. Transfer the scallops from the pan and top each with a tablespoon of pesto.