Seared Scallops with Cilantro Pesto | America's Test Kitchen

Name: 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

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For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

Keywords

Fish & Seafood
Weeknight
Main Courses

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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