Pesto Pasta Salad Perfect Picnic (Print Version)
# Ingredients:
01 -
Twelve big sea scallops, about 600 to 700 grams.
02 -
A couple of teaspoons of plain flour (optional).
03 -
Salt, to taste.
04 -
Freshly cracked black pepper.
05 -
Two tablespoons of vegetable or grape seed oil.
06 -
One and a half tablespoons of butter.
07 -
A couple cloves of garlic, finely chopped.
08 -
A cup full of fresh basil leaves.
09 -
Three or four thin lemon rounds.
# Instructions:
01 -
Use a paper towel to gently pat the scallops dry. Sprinkle a bit of flour on one side, and season with some salt and pepper.
02 -
Take a wide skillet and place it over medium-high heat. Pour in the oil, and once it’s shimmering hot, carefully lay the scallops in the pan with the seasoned side facing down.
03 -
Without touching them, let the scallops cook until the bottom turns a golden brown, which might take roughly two minutes.
04 -
While the first side is still cooking, lightly sprinkle flour on the other side and season with salt and pepper.
05 -
Turn the scallops to the other side. If they stick to the pan, give it a few seconds before trying again. Gently move them back and forth to loosen if needed.
06 -
Pop the butter and garlic into the pan, giving the butter a swirl as it melts and combines.
07 -
Let the scallops cook for an extra one to two minutes. Take the pan off the heat, and mix in the fresh basil leaves along with the lemon slices.
08 -
Dish up the scallops right away and dig into their fresh, zesty taste.
# Notes:
01 -
Adding flour creates an even golden crust, but super dry scallops can sear perfectly without it too.
02 -
Got frozen scallops? Either defrost them in the fridge overnight or run them under cold water to thaw faster.
03 -
Since scallops cook quickly, plan your sides early to make sure everything’s ready at the same time.