I made this for lunch for Jessica and Shannon. The pesto was actually better than the seared scallops. It had a tang to it. When I was eating it, I couldn’t figure out what it was. The tang was from the garlic and lemon juice.
[100% organic & wild]
- 21 scallops
- ½ cup fresh basil, tightly packed
- 2 cloves garlic, chopped
- ½ cup pistachios
- ¼ cup lemon juice
- ⅓ cup olive oil
- ¼ cup Parmesan cheese, grated
- Salt and pepper
To prepare the scallops, soak them in cold water for 30 minutes then dry them on paper towels and season with salt & pepper.
In a food processor, blend the basil, garlic, pistachios, and lemon juice. Drizzle in the olive oil with the food processor running, then mix in the Parmesan cheese and season with salt and pepper to taste.
Sear the scallops over medium-high heat for 2 minutes on the first side, then flip and cook for 2 additional minutes. Transfer the scallops to a plate and top (or serve along side) the nettle pesto
*Adapted from Cook Local.