Pan Seared Scallops With Pistachio Arugula Pesto
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Recipe Intro From nyssas_kitchen
Seared scallops with arugula and pistachio pesto: Pistachios are packed with omega 3 fatty acids and Vitamin E, both important for maintaining the integrity of cell membranes in the skin.
This recipe is adapted from @PCCCooks.
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For the Pistachio Arugula Pesto
ingredients
- 2 cups packed arugula
- 1 clove garlic
- 1 teaspoon lemon juice
- 1/4 cup pistachios, plus more for garnish
- 1/4 cup olive oil
- Salt and black pepper, as needed
For the Scallops
ingredients
- 6 large scallops
- 1 tablespoon ghee
- Salt and black pepper, as needed
For the Pesto
Method
Step 1
Place all ingredients except olive oil in the food processor and process until well combined. With the motor running, add olive oil until pesto is smooth. Season to taste with salt and pepper.
For the Scallops
Step 1
Pat scallops dry and season liberally with salt and pepper. Heat ghee in a large skillet over medium high heat. Add scallops, being careful not to crowd the pan. Cook in two batches to avoid this if necessary. Cook for 1 1/2 - 3 minutes before flipping, allowing a golden crust to form. Flip and cook for about another minute, depending on the size. Remove from pan to a paper towel lined plate.
Step 2
Spoon some pesto onto a plate. Place scallops on top of pesto and serve with your favorite greens and starch, garnish with some chopped pistachios. Eat immediately!