Paired with an American Pale Ale
I’ve told you guys before that I am obsessed with seafood right? You may have also heard me talk about how we DO NOT live near an ocean. I still can get my seafood fix though, and it’s all thanks to Zach being a crazy-good fish cook. I on the other hand am not so good. With the exception of a few fishy fish that shall remain nameless, there hasn’t been a fish or shellfish from the ocean (or river) that I will not eat.
Yeah, so I’m basically obsessed.
Since I am not the best of fish cooks, I’m tributing this post to good old Zachary. He seared off these pan-seared scallops for me, and the sizzle was enough to make my mouth water. As summer has already begun, we try to eat a lot of seafood this time of year. There is just something about a filet of halibut or a perfectly seared scallop with a cold beer that makes my heart pitter patter. The toppings for these delectables are limitless. I try to keep it fresh, light and on occasion…nutritious. ;)
The recipe for these pan-seared scallops with arugula pesto is below! Pair them with an American Pale Ale (hopefully one that is on the citrusy side), and have a fabulous day everyone! xo
- 2 cups fresh arugula
- 6 basil leaves
- 2 garlic cloves
- 2 tablespoons pine nuts
- 1 teaspoon lemon juice
- 3/4 cup extra virgin olive oil
- 2 tablespoons canola oil
- 1 pound completely cleaned sea scallops
- salt and black pepper
- To the pitcher of your blender, add the arugula, basil, garlic, pine nuts, lemon juice and a dash of salt and black pepper. Pulse until the mixture just comes together. With the blender running on low, pour the olive oil in to the pitcher. Continue blending for 3-4 minutes until the pesto is completely pulverized. Adjust seasoning to taste, transfer to an airtight container and place it in the refrigerator where it will keep for about a week.
- Preheat a large sauté pan over medium-high heat. Add the canola oil and heat until it gets a swirled effect (this means it's getting hot).
- Season the sea scallops with a pinch of salt and black pepper, and add them to the hot pan. Sear for 2 minutes and then flip. Sear for another 2 minutes or until cooked through. Be careful as there is a fine line between a scallop being raw and overdone. This may take some practice and knowing your stove well. Remove from heat.
- Serve immediately drizzled with arugula pesto and enjoy!