Seared Scallops, Arugula, Spring Pea Pesto

Ingredients

• 6 oz Fresh Peas
• ½ oz Chopped Garlic in Oil
• ½ ea Juice of Fresh Lemon
• 3 oz Extra Virgin Olive Oil
• 2 oz Parmesan Cheese Grated
• 3 oz Sea Scallop Dry U-10
• 2 oz Fresh Baby Arugula

Preparation

1. In a blender, combine peas, olive oil, lemon juice, garlic and cheese. Blend. If needed add additional oil if too thick. Adjust seasoning with salt and pepper.
2. Sear scallops.
3. Create a “puddle” with the pesto on your plate. Center and mound arugula. Place seared scallops on top of salad.

• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Seafood
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