Pesto Pasta Salad (Print Version)
# Ingredients:
01 -
12 large sea scallops, 1 ¼ to 1 ½ pounds.
02 -
2 teaspoons all-purpose flour, optional.
03 -
Salt.
04 -
Fresh ground black pepper.
05 -
2 tablespoons avocado oil or vegetable oil.
06 -
1 ½ tablespoons butter.
07 -
2 garlic cloves, minced.
08 -
1 cup fresh basil leaves.
09 -
3 to 4 lemon slices.
# Instructions:
01 -
Pat the scallops dry with a paper towel. Lightly dust one side of the scallops with flour, then season with salt and pepper.
02 -
Heat a wide skillet over medium-high heat. Add the oil to the pan. Once the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down.
03 -
Cook without moving the scallops until they start to brown, approximately 2 minutes.
04 -
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour, and season them with salt and pepper.
05 -
Flip the scallops. If any stick to the pan, wait a few seconds more and then attempt again, gently wiggling them side to side to help release.
06 -
Add the butter and garlic to the pan, swirling the butter around as it melts.
07 -
Cook for another 1 to 2 minutes, then remove the pan from the heat. Stir in the basil leaves and lemon slices.
08 -
Serve immediately, savoring the fresh flavors.
# Notes:
01 -
Use flour for even browning, or keep scallops extra dry for a good sear without flour.
02 -
Defrost frozen scallops in the refrigerator overnight or under cold running water for faster thawing.
03 -
Ensure ingredients complement scallops as they cook quickly; plan accompaniments in advance.