Description
A healthy and light dish that’s perfect for a summertime appetizer or entree!
Ingredients
- 2 cups Fresh Arugula
- 6 Basil Leaves
- 2 Garlic Cloves
- 2 Tablespoons Pine Nuts
- 1 teaspoon Lemon Juice
- ¾ cups Extra Virgin Olive Oil
- 2 Tablespoons Canola Oil
- 1 pound Completely Cleaned Sea Scallops
- Salt And Black Pepper
Preparation
To the pitcher of your blender, add the arugula, basil, garlic, pine nuts, lemon juice and a dash of salt and black pepper. Pulse until the mixture just comes together. With the blender running on low, pour the olive oil in to the pitcher. Continue blending for 3-4 minutes until the pesto is completely pulverized. Adjust seasoning to taste, transfer to an airtight container and place it in the refrigerator where it will keep for about a week.
Preheat a large sauté pan over medium-high heat. Add the canola oil and heat until it gets a swirled effect (this means it’s getting hot).
Season the sea scallops with a pinch of salt and black pepper, and add them to the hot pan. Sear for 2 minutes and then flip. Sear for another 2 minutes or until cooked through. Be careful as there is a fine line between a scallop being raw and overdone. This may take some practice and knowing your stove well. Remove from heat.
Serve immediately drizzled with arugula pesto and enjoy!
