Serves 2
20 min
Seared Scallops with Basil Olive Oil Pistou and Microgreens
Recipe GLPR37fd7a5071083e
Tender, perfectly seared scallops served over a vibrant basil and herb pistou infused with premium olive oils, finished with delicate microgreens. A light, elegant dish that comes together in minutes, perfect for an impressive weeknight dinner or special occasion lunch.
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Ingredients
2 cups fresh basil leaves, packed
¼ cup fresh parsley, packed
2 garlic cloves, coarsely chopped
½ teaspoon fresh lemon juice
⅓ cup premium extra virgin arbequina olive oil
⅓ cup infused olive oil (basil, meyer lemon, lime, or blood orange)
2 tablespoons olive oil, for searing
½ teaspoon sea salt
to taste freshly ground black pepper
8 large sea scallops, room temperature
½ cup microgreens for garnish (arugula or basil microgreens)
Directions
Combine the fresh basil leaves, parsley, chopped garlic, and lemon juice in a food processor. While pulsing, slowly drizzle in the arbequina olive oil and infused olive oil until the mixture is finely chopped and well blended, creating a smooth pistou sauce. Season with salt and black pepper to taste. Set aside.
Pat the room-temperature scallops completely dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and is very hot, about 1-2 minutes.
Carefully place the scallops into the hot skillet, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes on the first side without moving them, until a golden brown crust forms.
Flip the scallops and sear for an additional 1-2 minutes on the other side until they reach an internal temperature of 145°F and are opaque throughout, being careful not to overcook.
Spoon a generous pool of basil pistou onto each serving plate. Arrange 4 seared scallops per plate on top of the pistou, then garnish with fresh microgreens. Serve immediately while the scallops are still warm.
