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Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops
IngredientsPesto- 5oz Arugula (Washed and spun dry)
- 1/2 cup Parmigiano-Regianno (Freshly Grated)
- 3/4 cups Walnuts (Finely Chopped-Toasted in saute pan until dark and fragrant)
- 3 tablespoons Lemon Juice (Freshly Squeezed)
- 1 clove Garlic (Peeled and smashed)
- dash Sea Salt
- dash Cracked Black Pepper
- 1/2 cup Maine-ly Drizzle's Cobrançosa EVOO
- 1/2 cup Maine-ly Drizzle's Roasted Walnut Oil
Scallops Directions - In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together
- Through
the mouth of the processor, feed in the oils whisked together in a
small stream (thinner than a pencil) Pesto
- Season (salt and pepper) to taste
Scallops
- Whisk together salt, EVOO and balsamic to form a temporary emulsion
- Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes
- Sear scallops in hot sauté until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.
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