Pan-Seared Scallops with Pistachio-Mint Pesto & Quick Tomato Confit
Succulent pan-seared scallops meet a vibrant pistachio-mint pesto and sweet, savory quick tomato confit in this elegant and surprisingly fast lunch, perfect for a gourmet experience.
Ingredients
- Large Sea Scallops 340 g
- Shelled Unsalted Pistachios 0.5 cup
- Fresh Mint Leaves 0.25 cup
- Fresh Basil Leaves 0.5 cup
- Garlic Clove 1
- Grated Parmesan Cheese 0.25 cup
- Lemon 0.5
- Extra Virgin Olive Oil 0.5 cup
- Cherry Tomatoes 250 g
- Small Shallot 1
- Garlic Clove 1
- Dry White Wine (or chicken broth) 0.25 cup
- Unsalted Butter 1 tbsp
- Salt to taste
- Black Pepper to taste
How to Cook
- Pat the scallops very dry with paper towels. Season generously with salt and black pepper on both sides. Set aside.
- Toast the shelled pistachios in a dry skillet over medium heat for 3 minutes, until fragrant. Let cool slightly. In a food processor, combine toasted pistachios, fresh mint, fresh basil, 1 minced garlic clove, grated Parmesan, the zest and juice of half a lemon, and 1/2 cup olive oil. Pulse until a coarse pesto forms. Season with salt and pepper to taste.
- Halve the cherry tomatoes. Finely mince the shallot and thinly slice the remaining garlic clove. Heat 1 tablespoon of olive oil in a small pan over medium heat. Sauté the minced shallot and sliced garlic for 2 minutes until fragrant. Add the halved cherry tomatoes, a pinch of salt, pepper, and the dry white wine (or chicken broth). Simmer for 10 minutes, stirring occasionally, until tomatoes soften and release their juices.
- While the tomatoes are simmering, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned scallops in the hot pan, ensuring not to overcrowd. Sear for 2-3 minutes per side until a deep golden-brown crust forms and the scallops are just opaque throughout. Do not overcook.
- Once the scallops are seared, remove them from the pan and set aside. Stir the unsalted butter into the tomato confit. Taste and adjust seasoning if needed.
- To plate, spoon the quick tomato confit onto serving plates. Arrange the pan-seared scallops on top of the confit. Drizzle generously with the pistachio-mint pesto. Serve immediately.