Ingredients
1/4 Cup Olive Oil
1/2 Cup chopped scallions
1/2 Cup chopped carrots
1 lb. scallops
1/4 Cup pesto:
3 Cups basil leaves tightly
packed.
3 Cloves garlic
1/2 Cup pine nuts
1 Cup grated Parmigiano-
Reggiano
1 Cup extra-vigin olive oil
Preparation
First, make the pesto: This recipe will make much more pesto than you need to prepare the scallops. You can cut down the ingredients but I freeze the rest to use at another time.
Place basil leaves, garlic, pine nuts, grated Parmigiano-Reggiano and extra-virgin olive oil in a food processor. Process until almost smooth.
Next, in a large skillet, heat 1/4 cup olive oil over medium-high heat. Add scallions and carrots and saute until they soften (about 4-5 minutes). Add scallops and saute until done (about 4 minutes). Remove pan from heat and stir in 1/4 Cup pesto. Cover pan and allow to sit for about 2 minutes. Stir again and serve.
