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    Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts View Edit
    Pan-Seared Scallops with Pesto and Tomato View Edit

    Servings: Not specified

    Directions

    1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 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. 2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

    Ingredients
    • 2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
    • 1/4 cup pine nuts
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1 garlic clove, finely chopped
    • 2 teaspoons fresh lemon juice
    • 3/4 cup plus 1 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground pepper
    • 1 plum tomato, finely diced
    • 4 large scallops

    Parsed from recipe text (no separate ingredient records).
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