RAW PESTO SCALLOPS

Raw Pesto Scallops image

Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks - and need few frills. This recipe comes together in less than 15 minutes and tops raw scallops with an easy pesto. Because this recipe calls for raw scallops, buy the best "dry" or "dry-packed" scallops you can afford.

Provided by Mark Bittman

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 8

Ingredients

6 large scallops
1 cup fresh basil leaves
1/4 cup olive oil
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice
1/2 small garlic clove
Salt and pepper
Toasted pine nuts (optional), for garnish

Steps:

Slice the scallops into thin rounds and arrange them in an even layer on a plate.
In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 0 grams, TransFat 0 grams