Pesto Scallops

This Mark Bittman recipe for sea scallops stuffed with pesto was a huge hit, and took less than 30 minutes (even quicker if you use a store bought pesto, a great option in the dead of winter). Try to buy the freshest scallops possible (they should NOT be packed in water) for best results.

Basil-Stuffed Scallops (this recipe serves 4 very hungry people, scale up or down as needed)

• Approximately 20 basil leaves
• 1 clove garlic
• 1/2 tsp coarse salt
• 1/4 tsp pepper
• 3 tbsp olive oil
• 1 1/4 - 1 1/2 lbs large sea scallops (as uniform in size as possible, also I made this for 3 and it was much too much, though delicious. This will yield generous portions for 4)
• 3 tbsp lemon juice
• 4-6 cups mixed greens (optional, makes for nice presentation to serve the scallops on a bed of greens)

Start by preparing your pesto (or opening a jar), cut the scallops almost all the way through their midsection and spread on the pesto and close all the scallops back up.

Heat a large skillet over high heat, add approximately 2 tbsp oil and the scallops. Cook about 2 minutes per side, dependent on how thick your scallops are, until nicely browned. This goes by very quickly, careful not to overcook!

Place scallops on a bed of greens and create a quick pan sauce by adding the lemon sauce to the skillet over low heat for 10 seconds, pouring sauce over the scallops. I served the scallops with some plain pasta and asparagus broiled with lemon zest and salt.