ROASTED WALNUT AND ARUGULA PESTO WITH LEMON SEARED SCALLOPS

ROASTED WALNUT AND ARUGULA PESTO LINGUINI WITH SEARED LEMON SCALLOPS

Serves 4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace-Chef Lauren May

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 Ultra-premium EVOO (Medium to Robust Intensity) (EVOO Marketplace)
  • 1/2 cup Roasted Walnut Oil (EVOO Marketplace)

Scallops

  • 1lb Scallops
  • 4 tablespoons Ultra-Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Sicilian Lemon White Balsamic (EVOO Marketplace)

Directions

Pesto
Step 1
In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together
Step 2
Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil).
Step 3
Season (salt and pepper) to taste.
Scallops
Step 4
Whisk together salt, EVOO and balsamic to form a temporary emulsion
Step 5
Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes
Step 6
Sear scallops in hot sauté pan until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

French Roasted Walnut Oil

Sicilian Lemon White Balsamic

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