Seared Scallops with Cilantro Pesto | America's Test Kitchen

Ingredients

• 1 cup packed fresh cilantro leaves
• 1 tablespoon pine nuts
• 1 medium clove garlic, chopped coarse
• 1/2 teaspoon grated lemon zest from 1 small lemon
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 1/2 pounds sea scallops, about 30 to a pound, small side muscles removed (see illustration below)
• Salt and ground black pepper
• 1 1/2 tablespoons olive oil