- 4
Ingredients
- Pesto
- 1/3 cup sliced almonds
- 2 cups arugula
- 1 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Squash and Scallops
- 1 pound zucchini, coarsely shredded
- 1 pound summer squash, coarsely shredded
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
Step 1
1. Pesto. In bowl of food processor, add almonds, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
2. Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstickcooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.
3. Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
4. Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.