Seared scallops on a rough chopped pesto sauce

 

 Seared scallops on a rough chopped pesto sauce

I like having fresh scallop cooked in its shell on its own, fabulous taste. When it is removed from the shell and seared, it needs to be paired with something to compliment its mild taste and soft texture. This time I tried rough chopped pesto like sauce and find it works quite well, offering mild aroma and crunchiness of pine nut.

1. Dry roast pine nuts in a pan, chop with parsley (still in production now, or basil if available) and parmesan cheese to a rough texture, season with salt and black pepper.

2. Sear scallop in butter, lay on top of pesto and pour remaining butter from the pan on top.