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Tuesday, May 31, 2016

Scallops with Rocket Pesto

How to Make Scallops with Rocket Pesto Recipe - preparation 15 minutes cooking time 2 minutes

Serves 4

16 scallops
olive oil to brush
salt and ground black pepper
lemon wedges to serve
For the rocket pesto
75g/3oz rocket
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.

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