ROASTED WALNUT AND ARUGULA PESTO WITH LEMON SEARED SCALLOPS
ROASTED WALNUT AND ARUGULA PESTO LINGUINI WITH SEARED LEMON SCALLOPS
Print recipe| 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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