Scallops with Rocket Pesto
olive oil to brush
salt and ground black pepper
lemon wedges to serve
For the rocket pesto
25g/1oz/¼ cup pinenuts (pignoli)
2 garlic cloves, crushed
50g/2oz/⅓ cup freshly grated Parmesan
juice of ½ lemon
150ml/¼ pint/scant ⅔ cup olive oil
1 To make the pesto, put the rocket, pinenuts, garlic, Parmesan and lemon juice in a food processor or blender. Blitz until well blended. With the motor running, gradually pour in the olive oil until thoroughly combined. Season with salt and pepper. Transfer to a serving bowl and set aside.
2 Pat the scallops dry with kitchen paper. Brush with a little oil and season with salt and pepper.
3 Grill (broil) the scallops for 2 minutes, turning once, until browned and just cooked through. Take care not to overcook them. Garnish with lemon wedges and serve with pesto.