Saturday, March 7, 2009

Seared Scallops with Mint Pesto

A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 1 Tbsp almonds, toasted and chopped
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 6 sea scallops ( 8-10 oz. total)
  • 1 tsp olive oil
  • 1 cup fresh watercress or spinach

For pesto:
  1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
  2. Cover and process until nearly smooth. Set aside.
For Scallops:
  1. Rinse scallops and pat dry with pepper towels.
  2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  5. Serve scallops and pesto over watercress.

1 comment:

  1. Your scallops look so tempting. I am hungry now :)