4 cups packed arugula
3 T toasted pine nuts, plus additional for garnish
1 clove garlic
1 T lemon juice
3 T grated Parmesan cheese
¼ cup olive oil
Salt and pepper, to taste
1 T grapeseed oil
1 T unsalted butter
- Place arugula, pine nuts, garlic, lemon juice, and cheese in a food processor; pulse until chopped. With the machine running, drizzle in oil until smooth. Season to taste with salt and pepper; set aside.
- Pat scallops dry with paper towels and season generously with salt and pepper.
- Preheat a cast-iron or stainless-steel sauté pan and add the oil and butter. Heat the oil until it shimmers, then place the scallops in the pan, so they are not touching. Do not touch them again until you are ready to flip.
- Sear scallops until a golden crust forms, 1 ½ to 3 minutes on the first side. Gently flip scallops over and cook for 30 to 90 seconds. They should have a golden crust on each side while their centers remain slightly translucent; scallops will continue to cook a little once removed from the heat. Place pesto on a warmed plate; top with scallops, sprinkle with pine nuts and serve immediately.
Special notes: *Extra pesto can be refrigerated for up to 1 week. Try tossing with gluten-free pasta or use as a topping on cooked chicken or other fish.
Inspired by pccmarkets.com/recipe/seared-scallops-with-arugula-pesto/