Bedford Jumbo Sea Scallops Recipe
saffron green peppercorn sauce fresh pesto
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Ingredients
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Sea Scallops
Saffron Green Peppercorn Sauce
Fresh Pesto
Method
Preparing the Sea Scallops
- 1
Searing the Scallops
In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper on both sides. Once the oil is shimmering, add the scallops to the skillet. Sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
Making the Saffron Green Peppercorn Sauce
- 2
- 3
Adding Flavor
Pour in the white wine and bring to a simmer. Allow it to cook for about 5 minutes until reduced by half. Add the saffron threads and crushed green peppercorns, stirring to combine.
- 4
Finishing the Sauce
Stir in the heavy cream and lemon juice. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt if necessary.
Preparing the Fresh Pesto
- 5
Blending the Pesto
In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt to taste.