This is a fantastic recipe to entertain with. I made it through the week as my daughter was complaining about missing scallops. I simply seared the scallops in a non-stick pan till golden brown. I also made a delicious sauce with basil, pistachios and capers. The sauce can be used with other meats as well as pasta…
- 1 cup fresh basil, leaves only
- ½ cup fresh mint, leaves only
- 1 garlic clove, smashed
- ¼ cup pistachios, toasted
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, drained and rinsed
- 2 anchovies
- Zest of one lemon
- Juice of half a lemon
- ½ cup extra virgin olive oil
Process all the ingredients together in a food processor. Transfer to a bowl, cover and let sit for an hour or two before serving.
- 1 to 2 pounds scallops, cleaned
- Extra virgin olive oil
Heat some oil to a frying pan on medium high heat. Sear the scallops on high heat for a couple minutes on each side- careful not to over cook. Serve the scallops with the salsa verde and sautéed green beans.