Spanish Recipes
Scallops with cilantro pesto
Scallops are a perfect size for small plates, and delicious on their own or with a sauce. Here we pair the subtle texture of scallops with the brightness of cilantro.
1 cup fresh cilantro
2 large garlic cloves
¼ cup pine nuts (pignoles)
Juice from 1 lime
¼ cup and 1TBSP olive oil + more as needed
12 large day boat scallops
½ tsp. salt
Place the first 4 ingredients into food processor and puree. Slowly add olive oil as you continue to pulse the mixture. Add oil until mixture becomes a creamy paste. Put aside. Pat scallops dry. Sprinkle evenly with ½ tsp salt. Heat 1 TBSP olive oil in a large, non-stick skillet over moderately high heat (hot, but not smoking). Saute scallops, turning once, until cooked through and golden on the outside – about 2 minutes each side. Top each scallop with a dollop of cilantro pesto and serve.