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Home > RECIPES > Lunch/Brunch/Dinner > Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Ingredients

Pesto

  • 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.