Scallops with Cilantro Garlic Sauce
Scallops are always good but especially after a lot of poultry…
- 1 cup cilantro, chopped
- ½ cup Parmigiano Reggiano, grated
- ¼ cup slivered almonds
- Juice of half a large lemon
- ¼ cup extra virgin olive oil
- ½ cup chicken or vegetable broth
- 1 teaspoon salt
Transfer all the ingredients to a powerful blender. Blend till smooth sauce is formed. Take out in a small bowl and keep aside.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound scallops, cleaned
- Salt
- Pepper
- ½ pound spaghetti, cooked al dente with some pasta water spare
Heat the butter and olive oil in a large frying pan. Saute the scallops on medium high heat till they are golden brown on both sides. Take them out and add the cilantro sauce. Bring to a boil and add the cooked spaghetti and ½ cup of the spare pasta water. Bring to a boil and add the scallops and cook on a simmer till the scallops are cooked through. Check for seasonings and serve.
