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Seared Diver Scallops with Asian Pesto

December 9, 2020paul

Rick Dodd

P.S. Restaurant

Ingredients:

Diver Scallops
3/4 cup peanuts
2 Thai chilies (sliced)
4 cloves garlic
4-inch piece of fresh ginger sliced
4 limes juiced  – 1/2 cup
2 tablespoons fish sauce
1 tablespoon sugar
2 cups fresh basil
1 cup fresh mint
1/2 cup olive oil

Directions:
Asain Pesto:

In a food processor pulse:
3/4 cup peanuts
2 Thai chilies (sliced)
4 cloves garlic
4-inch piece of fresh ginger sliced
4 limes juiced  – 1/2 cup
2 tablespoons fish sauce
1 tablespoon sugar

Pulse for 2 minutes

Add:
2 cups fresh basil
1 cup fresh mint
Slowly add (while processor is running)
1/2 cup olive oil

When everything is mixed remove from processor and reserve.

Scallops:
In a small sauté pan add a 1/2 tablespoon oil and let heat over medium high heat almost reaching smoking point.

Add scallops (4) and sear until scallops are well caramelized, flip and sear, remove and pat dry.

Repeat for the remaining scallops.

Add:
Salt & pepper to taste

Plating:
Place a tablespoon of pesto for each scallop and top with scallop garnish with cilantro. ENJOY!

Tags: Dinner, Asian Pesto, Scallops
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