Pan-Fried Scallops with Hand-Chopped Pesto
Ingredients
For the Hand-Chopped Pesto:
- 1 large bunch basil, washed, de-stemmed and dried with a paper towel.
- 2-4 cloves Garlic, chopped (depending on how garlicky you like it)
- 1/4 cup pine nuts (walnuts work too)
- 1/3 cup parmesan cheese, shredded or grated
- 1/4-1/2 cup extra virgin olive oil
- Salt, to taste
For the Pan-Fried Scallops:
- 1 pound fresh scallops
- 4 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Make the Hand-Chopped Pesto first.... Place basil on a large cutting board. Begin chopping the basil with a sharp knife. Add garlic, pine nuts, parmesan cheese and top with about ¼ cup of the olive oil. Keep chopping all of the ingredients until they begin to fold in together. Taste the pesto and decide if you need more of any ingredient. This recipe is the best with a lot of olive oil so I would recommend adding up to another 1/4 cup at this point and continue chopping. Salt, to taste.
- Next, make the Pan-Fried Scallops....... Heat ¼ cup olive oil on medium heat in a skillet until oil just starts to bubble.
- Add scallops and a pinch of salt and pepper. Add garlic after about a minute of frying. Fry until scallops begin to brown on the outside and are cooked through on the inside.
- Add pesto to the pan of scallops. Serve immediately.
Nutrition
Calories: 417kcalCarbohydrates: 7gProtein: 18gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 35mgSodium: 573mgPotassium: 317mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 2mgCalcium: 113mgIron: 1mg
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