Seared Scallops with Mint Pesto
A refreshing mint, almond, and Parmesan cheese topper is a tantalizing flavor partner for these plump, tender sea scallops.
Total Time:
25 mins
Servings:
2 servings (3 scallops, 1/4 cup pesto, 1/2 cup watercress per serving)
Ingredients
-
1/3 cup lightly packed fresh mint
-
1/4 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
-
1/4 teaspoon salt
-
1/4 teaspoon ground black pepper
-
6 sea scallops (8 to 10 ounces total)
-
1 teaspoon olive oil
-
1 cup fresh watercress or spinach
Directions
1.
For pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
2.
Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
3.
Serve scallops and pesto over watercress.
Nutrition information
Calories 189, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 42 mg, Sodium 536 mg, Carbohydrate 7 g, Total Sugar 1 g, Fiber 1 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 15%, Iron 20%. Exchanges: Vegetable .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Black Cherry Sorbet
Sparkling fruit juice and lemon peel add a fresh summer flavor to this frozen dessert.
See RecipeMore Great Recipe Ideas from Diabetic Living
