Seared Scallops with Ginger Pesto
Everyone loves seared Scallops, but sometimes they can feel a little ... pedestrian. So liven them up with a piquant ginger-based pesto, and watch your diners' faces light up.
Ingredients (about 4 servings)
For the Scallops:
12 medium to large Scallops
1/4 cup neutral oil (like Vegetable Oil)
2 tsp Paprika
1 tsp Cumin
1 tsp Sesame Oil
Pinch of Salt
For the Pesto:
1/2 cup minced fresh Ginger
1/2 cup minced Scallions
1/2 cup chiffonaded Cilantro
1-2 tsp minced Garlic (depending on taste)
1/2 cup Peanut Oil
2 tsp Sesame Oil
Salt and White Pepper to taste
Juice of one Lemon
2-3 tsp grated Parmesan Cheese (depending on taste)
Directions
Pesto
In a bowl combine the first four ingredients. In a small saucepan, heat the oils until bubbling (do not scorch or burn).
Pour the hot oils over the aromatics mixture, and stir to combine.
Add the salt and paper, lemon juice, and Parmesan and mix well. Refrigerate until use.
Scallops
In a bowl, combine paprika, cumin, salt, and both oils. Mix well. Add scallops, and make sure they're well coated.
Heat skillet over high heat. Sauté scallops for about two mins on each side. Do not overcook.