Seared Scallops w/ Mint Pesto


Recipe makes 2 servings, serving size is 3 scallops.  

Calories 189, Protein 23g, Total Fat 8g, Carbohydrates 7g.


  • 1/3 Cup Lightly Packed Fresh Mint

  • 1/4 Cup Lightly Packed Fresh Flat-Leaf Parsley

  • 2 Tablespoons Almonds, Toasted and Chopped

  • 2 Tablespoons Grated Parmesan Cheese

  • 2 Tablespoons Water

  • 1 Tablespoon Lemon Juice

  • 2 Garlic Cloves, Minced

  • 1/4 Teaspoon Salt

  • 1/4 Teaspoon Ground Black Pepper

  • 6 Sea Scallops (8 to 10 ounces total)

  • 1 Teaspoon Olive Oil

  • 1 Cup Fresh Watercress or Spinach


  • For pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, water, lemon juice, garlic, 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Cover and process until nearly smooth. Set aside.

  • Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.

  • Serve scallops and pesto over watercress or spinach.