Sea Scallops with Cilantro Pesto

By akselden

Ingredients

• 1 bunch cilantro
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons pecans
• 2 cloves garlic, peeled
• 2 serrano peppers, seeded
• Juice of 1 lime
• 2 ounces white vinegar
• 4 ounces white wine (preferably Chardonnay)
• 3 scallions, sliced
• 1/4 pound butter
• 18 scallops, washed and drained
• 6 lime slices and pimento strips for garnish

Preparation

Step 1

To prepare scallops: In a food processor or blender, puree cilantro, Parmesan, pecans, garlic, peppers and lime juice. Over high heat, reduce vinegar, wine and scallions. When mixture has been reduced by about half, turn off heat. Swirl in butter. When butter melts, add pureed cilantro mixture and stir. Place scallops in pan about 2 inches from broiler. Broil for about 3 minutes on one side. Turn and broil for another 2 -3 minutes on other side.

To serve scallops:
Ladle a spoonful of cilantro pesto onto each plate. Place broiled scallops on sauce. Garnish with lime slice and pimento strips.