Scallops With Mint Pesto Recipes

SEARED SEA SCALLOPS OVER PESTO SAUCE

Steps:

• In a non-stick skillet or frying pan, heat olive oil over moderately high heat until very hot.
• Season the scallops with toasted sesame ginger seasonings (or with salt and pepper).
• Add the scallops to the pan and cook for about 1 to 2 minutes, until the bottoms get browned.
• Drizzle on top with soy sauce. Then add the butter to the scallops.
• Turn and cook until browned on the other side, about 2 minutes. Add lemon juice on top while cooking. Then turn them over again to cook for about another minute or so. About 3 minutes per side.
• Arrange dinner plates with a tablespoon of warm basil pesto sauce in the center of each plate.
• Lay 3 or 4 scallops on each plate. Optional: Add fresh cracked pepper on top.
• Garnish with fresh basil leaves and serve.
• Serves 3 to 4 ( with 3 or 4 scallops per serving)

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

SCALLOPS WITH MINT PESTO

Steps:

• Make pesto: In a food processor, place mint, 1/4 cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.
• Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high. Cook scallops, on one side, until browned, about 3 minutes. Flip, and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates; top with pesto and remaining pine nuts.