1large bunchbasil, washed, de-stemmed and dried with a paper towel.
2-4clovesGarlic, chopped (depending on how garlicky you like it)
1/4cuppine nuts (walnuts work too)
1/3cupparmesan cheese, shredded or grated
1/4-1/2cupextra virgin olive oil
Salt, to taste
For the Pan-Fried Scallops:
1poundfresh scallops
4clovesgarlic
1/4cupextra 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.