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Seared Scallops with Mint Pesto

Featured in the Honolulu Star-Advertiser on March 16, 2011.

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Ingredients:

Seared Scallops with Mint Pesto

Pesto:

  • 1/3 cup lightly packed fresh mint
  • ¼ cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons almonds, toasted and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Scallops:

  • 6 sea scallops (8 to 10 ounces total)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 cup fresh watercress or spinach

Directions:

In a food processor, combine mint, parsley, almonds, Parmesan cheese, water, lemon juice, garlic, salt, and pepper. Cover and process until nearly smooth. Set aside. Rinse scallops and pat dry with paper towels. Sprinkle scallops with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.

Serve scallops and pesto over watercress. Makes 2 servings.

Approximate Nutrient Analysis per serving:
189 calories, 8 g total fat, 2 g saturated fat, 42 mg cholesterol, 536 mg sodium, 7 g carbohydrates, 1 g fiber, 23 g protein. Exchanges: 0.5 vegetable, 3 very lean meat, 1.5 fat. Carb choices: 0.5.

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