Entertaining small plate style… always elegant.

Sautéed Scallops with walnut pesto

New Year’s Eve dishes were in abundance.  I actually planned too big of a menu and postponed some of the dishes for another day. Sautéed Scallops with walnut pesto was one loved by all!

Serves 12 as an appetizer

12 medium scallops or 36 bay scallops
(I chose the medium as bay were not available and cut them in half after searing.)

Pesto: (Enough for leftovers to enhance a rice, vegetable or pasta dish.)
1/2 cup of walnuts
3 cups fresh basil leaves
2 Meyer lemons zest and juice (you can substitute with regular lemons)
Olive oil
Salt and pepper

Toast walnuts on a heated cast iron pan til slight brown and crisp.
In a blender purée walnuts, basil, adding olive oil to keep consistency thick.
Add lemon juice to taste.  You may not need all of the juice.
Blend in 1 tablespoon of lemon zest, salt and pepper to taste.

Spread pesto on a serving platter approximately 1/4’ thick.

On very high heat with a little grape seed oil quickly sear/brown both sides of scallops.
(Cut large scallops in half)

Place single layer on the pesto platter.  Garnish with basil leaves.
Serve with toothpicks…Enjoy!