These scallops make a great first course, but you can easily serve it as main course by mixing the pesto with pasta. I use cilantro because it grows so well in the garden, but you can easily substitute your favorite pesto – basil or sun dried tomato would w…
What you'll need
Ingredients
1 cup packed fresh cilantro leaves
¼ cup fresh parsley or baby spinach leaves
1 tablespoon toasted pine nuts
1-2 medium cloves garlic, chopped coarse
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Pinch of coarse kosher salt
Pinch of ground black pepper
1/4 cup olive oil
3/4 pound sea scallops, about 16, small side muscles removed
1 tablespoon olive oil
1 tablespoon unsalted butter
The method
Directions
01
Pulse cilantro, pine nuts, garlic, zest, lemon juice, salt, and pepper in bowl of food processor until minced. With processor running, slowly add oil. Process until smooth; set aside.
02
Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Add butter and continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes.
03
Using tongs, turn scallops, one at a time; cook 1 to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Seared Scallops with Fresh Cilantro Pesto
Prep
Cook
Yield
These scallops make a great first course, but you can easily serve it as main course by mixing the pesto with pasta. I use cilantro because it grows so well in the garden, but you can easily substitute your favorite pesto – basil or sun dried tomato would w…
Ingredients
1 cup packed fresh cilantro leaves
¼ cup fresh parsley or baby spinach leaves
1 tablespoon toasted pine nuts
1-2 medium cloves garlic, chopped coarse
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Pinch of coarse kosher salt
Pinch of ground black pepper
1/4 cup olive oil
3/4 pound sea scallops, about 16, small side muscles removed
1 tablespoon olive oil
1 tablespoon unsalted butter
Cook Like James · The method
Directions
1
Pulse cilantro, pine nuts, garlic, zest, lemon juice, salt, and pepper in bowl of food processor until minced. With processor running, slowly add oil. Process until smooth; set aside.
2
Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Add butter and continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes.
3
Using tongs, turn scallops, one at a time; cook 1 to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops.
4
Serve 2-3 scallops on a small dollop of pesto.
Cook Like James
Seared Scallops with Fresh Cilantro Pesto
Prep
Cook
Yield
These scallops make a great first course, but you can easily serve it as main course by mixing the pesto with pasta. I use cilantro because it grows so well in the garden, but you can easily substitute your favorite pesto – basil or sun dried tomato would w…
Ingredients
1 cup packed fresh cilantro leaves
¼ cup fresh parsley or baby spinach leaves
1 tablespoon toasted pine nuts
1-2 medium cloves garlic, chopped coarse
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Pinch of coarse kosher salt
Pinch of ground black pepper
1/4 cup olive oil
3/4 pound sea scallops, about 16, small side muscles removed
1 tablespoon olive oil
1 tablespoon unsalted butter
Directions
1
Pulse cilantro, pine nuts, garlic, zest, lemon juice, salt, and pepper in bowl of food processor until minced. With processor running, slowly add oil. Process until smooth; set aside.
2
Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Add butter and continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes.
3
Using tongs, turn scallops, one at a time; cook 1 to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops.
