Seared Scallops w/ Mint Pesto

 

Recipe makes 2 servings, serving size is 3 scallops.  

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

Ingredients: 

  • 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

Instructions: 

  • 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.