Scallops with Pesto
Ingredients1 bunch of basil
4 sprigs of mint
1/4 cup roasted pine nuts
1/2 cup olive oil
3 sea scallops per person app size 8 dinner size
In a food processor add the pine nuts,Basil(Genovese),mint. With the motor running slowly drizzle in the oil to a med paste,(thicker or thinner is up to you but this is a topping onto the scallop. In a med skillet cranked to about med high. Add a little oil and begin searing the scallops. When they are 3/4 done remove and place on a plate. Top each with a little dollop of Pesto.
Performed at Distinctive Vacuum and Appliances by Chef Fred with special guest, Aundrea Dumas Pres.&CEO of Mother's Delight LLC creator of Shrabcakes.