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/