Scallops are incredibly easy to make, but yet they always feel like an extravagant dish. I love scallops. This is another great recipe I learned at the Vancouver School Board. If you love seafood, you're going to fall in love with these mouth watering scallops. The original recipe calls for pine nuts, but they are quite expensive, therefore I replaced it with almonds. The only thing I would suggest when making this dish is to add in more salt and pepper. I like my food a wee bit more flavorful. This recipe is intended for an appetizer, but you can definitely add pasta to make a heartier dish.
Sea Scallops with Creamy Cilantro Pesto Sauce
12 large sea scallops
salt & pepper
1/3 cup cilantro pesto sauce
1/2 cup (may not need this much) heavy cream
Season the scallops with salt and pepper.
Saute over medium high heat in a little vegetable oil in a skillet for about 2 minutes per side making sure they are well spaced in the pan so they brown and do not steam.
Add the pesto to another skillet and add just enough cream to get a sauce like consistency.
Gently heat, adding more cream if necessary, until heated through.
Place the scallops on 4 appetizer plates and pour sauce over.
2 tablespoon toasted pine nuts
1 cup cilantro leaves
1 clove garlic
1/4 cup Parmesan cheese
1/4 cup olive oil
Combine pine nuts, cilantro and garlic in a food processor and process until minced.
Add the cheese and pulse.
With the motor running, pour in the oil and process until a smooth paste forms.
Source: Vancouver School Board Continuing Education
West Coast Seafood Delights Course
Chef: Kathryn Hunter-Tate
What are your favorite ways of eating scallops? Would you give this recipe a try?