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Old March 7, 2012   #13
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Scallop and Pesto Salad

Pesto:
2 cups fresh basil leaves
2 to 3 medium garlic cloves
1 teaspoon salt
3 ounces toasted pine nuts
1 1/2 tablespoons grated Parmigiano cheese
3/4 to 1 cup olive oil

Salad:
1 pound sea or bay scallops
1 cup snow peas, sliced in 1/2 inch pieces
1 cup cherry tomatoes, cut in half, seeds removed
1 large zucchini, grated
whole lettuce leaves for serving

In a blender or food processor, chop basil with garlic and salt. When herbs are coarsely chopped, add pine nuts, cheese and 1/2 cup olive oil. Blend until all ingredients are minced, but don't allow them to puree.
Pour into mixing bowl and add remaining 1/4 to 1/2 cup oil, mixing well. Set aside.
Steam the scallops on a rack over boiling water for 6 minutes. Remove and refresh scallops under cold water. Drain well.
Put scallops, snow peas, cherry tomatoes and grated zucchini in a large bowl. Toss with 1/4 to 1/2 cup pesto, mixing gently until well combined.
Serve on a bed of lettuce on a large platter.
Save remaining pesto by putting in a jar with a few drops of olive oil on the top. Serves 4 to 6.

Hummus and Pesto Recipes

http://groups.yahoo.com/group/hummus-and-pesto-recipes/
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