Seared Scallops with Basil Pistou
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Cook time: 
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Serves: 4
 
Ingredients
  • For the Scallops:
  • 1 to 1¼ pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For the Pistou:
  • 1 tablespoon crushed garlic
  • 1 teaspoon kosher salt
  • 4½ cups basil leaves, torn into pieces (2 ounces)
  • ¼ cup coarsely grated plum tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 cup finely grated Mimolette or Parmigiano
Instructions
  1. For the Scallops:
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side while still being translucent in the center. Serve immediately with pistol.
  4. For the Pistou:
  5. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.
Recipe by Eatentions at https://www.eatentions.com/seared-scallops-with-basil-pistou/