Pan Roasted Scallops Recipe

Inspired by Olio

Time30m

Serves4

Almond Basil Meyer Lemon Pesto over Mushroom, Corn and Brussel Sprouts

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Ingredients

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1
Prepare the Pesto
In a food processor, combine toasted almonds, basil leaves, Meyer lemon juice, Meyer lemon zest, and olive oil. Blend until smooth. Adjust salt to taste.
2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook for 3-4 minutes until softened. Add the corn and Brussels sprouts. Season with salt and black pepper. Sauté for another 5-7 minutes until vegetables are tender.
3
Cook the Scallops
In a separate skillet, heat a bit of olive oil over medium-high heat. Pat the scallops dry and season with salt and pepper. Place scallops in the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.
4
Serve
Plate the sautéed vegetables, top with the pan-seared scallops, and drizzle with almond basil Meyer lemon pesto.