Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops
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Scallops - Roasted Walnut and Arugula Pesto Linguini with Seared Lemon Scallops
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
10 minutes
Cook Time
3-5 minutes
Ingredients
- 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
- 1lb Scallops
-
4 tablespoons Maine-ly Drizzle's Cobrançosa EVOO (Medium Intensity)
-
4 tablespoons Maine-ly Drizzle's Sicilian Lemon White Balsamic
Pesto
Scallops
Directions
Pesto
In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together
Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil) Pesto
Season (salt and pepper) to taste
Scallops
Whisk together salt, EVOO and balsamic to form a temporary emulsion
Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes
Sear scallops in hot sauté until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.