Served With Roasted Tomatoes!
Prep Time: 30 minutes
Cooking Time: 20 minutes
12 large fresh scallops, cleaned and dried
2 cup assorted baby tomatoes, halved
1/4 cup walnuts
1/2 cup extra virgin olive oil + drizzle
1 cup parsley leaves
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp fresh lemon juice
2 tbsp butter
Parchment lined sheet pan
Large skillet or cast iron pan
Preheat oven 375 Degrees F. Place halved tomatoes on parchment lined sheet pan and coat with olive oil, salt and pepper. Roast in oven for 15 minutes. For the Walnut Parsley Pistou: In the food processor, add; parsley leaves, walnuts, olive oil, minced garlic, lemon juice, pinch of salt & pepper and pulse until minced. Add in Parmesan cheese and pulse for a few seconds, just to blend. Pat dry moisture from the scallops, sprinkle with salt. Cook’s Note: Scallops should have a mildly sweet smell and just pulled from the ocean. Go to the best fish monger in your area! On a medium high, heat your skillet or cast iron pan to hot. Add in butter, do not let it burn. Sear scallops on one side for approximately 1 minute, you want to see a golden brown crust form. Flip and do the other side in the same fashion. Serve with the roasted tomatoes and spoon the Walnut Parsley Pistou on top of the scallops.