Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Servings

4

Prep Time

10 minutes

Cook Time

3-5 minutes

Category

Lunch - Brunch - Dinner

Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops

Ingredients

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    • 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 Maine-ly Drizzle's Cobrançosa EVOO

    • 1/2 cup Maine-ly Drizzle's Roasted Walnut Oil

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    • 1lb Scallops

    • 4 tablespoons Maine-ly Drizzle's Cobrançosa EVOO (Medium Intensity)

    • 4 tablespoons Maine-ly Drizzle's Sicilian Lemon White Balsamic

    Directions

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      1. In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together

      2. Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil) Pesto

      3. Season (salt and pepper) to taste

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      1. Whisk together salt, EVOO and balsamic to form a temporary emulsion

      2. Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes

      3. Sear scallops in hot sauté until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.
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