Crusty Golden Scallops with Arugula Pesto

 

Crusty Golden Scallops with Arugula Pesto

3 tablespoons chopped almond or walnuts       

1-2 cloves of garlic, roughly chopped     

Salt and freshly ground black pepper

2 cups packed baby arugula       

3 tablespoons grated Parmigiano-Reggiano

1⁄3 – ½ cup extra-virgin olive oil

8 large sea scallops, muscles removed and dry         

2 tablespoons unsalted butter, divided  

1/2 cup white wine

1.     Arugula Pesto: Pulse the nuts, garlic, a pinch of salt and pepper in a food processor until rustic ground. Add the arugula and pulse again. With the processor running, drizzle in the olive oil. Add the grated cheese and pulse to your liking either into a rustic or smooth paste. Taste for seasoning and adjust as needed.

2.     Dry the Scallops be sure to place the scallops on paper towels early in the day to remove any excess liquid. Change the paper after 4 hours.

3.     Season the scallops with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of butter. When the butter melts, add the scallops and sear until golden brown on each side. Do not overcrowd the pan. If using a small pan, cook in 2 batches. Add pieces of butter in the pan as needed if it is too dry. Cook first side until crusty golden brown, do not turn the scallops until first side is done. Remember to turn only once during the cooking process. Cook the other side to golden leaving a slight barely uncooked middle. Remove the scallops to a plate. Add the white wine and reduce to slightly creamy.

4.     To Serve: When ready, spoon the pesto over the scallops and serve warm.

I love to make this dish because it's really quick to make and absolutely tasty. 

It is a favorite in my cooking classes.