Pan-Fried Pesto Scallops
Introduction
Despite their eye-watering price tag, we feel a lot less guilty if we can get hold of hand-dived scallops rather than the dredged alternative.
Whatever you do, though, don't bother with frozen scallops. They have been injected with brine to increase their weight, meaning you're basically buying salty water.
Well, we say "buying," but you're only renting the water because when those scallops hit the pan, they will excrete an ugly milky-white liquid, effectively boiling them rather than frying them. A super-dry scallop and ripping-hot oil are the only ways to caramelise them and amplify the meat's natural sweetness.
Pro tip
When adding your scallops to the pan, arrange them clockwise so that when you come to flip them, you can be confident that each scallop is getting the same amount of cooking time.
Ingredients for a starter for two
| Ingredient | Quantity |
| Scallops | x6 |
| Pesto | 30g |
| Pistachios | 20g |
| Unsalted butter | 20g |
| Lemon juice | dash |
| Canola oil | as needed |
How to make pesto scallops
Toast your pistachios in a dry pan until golden brown. Roughly chop and set aside.
Pat your scallops dry, remove the orange roe if it freaks you out (although we think it's the best bit), and season confidently.
Heat oil in a pan until shimmering, and add your scallops. Sear for 2 minutes, Flip them over and cook for 1 minute more.
Add the butter to the pan and baste the scallops. Cook for 20 seconds, squeeze a little lemon juice over them, and transfer to a paper towel to soak up any excess oil.
Spoon a little pesto onto each scallop, and then add the pistachios.
Serving Suggestions
Celeriac, walnut, and apple salad
Soba noodles with a dashi broth
Parma ham and grilled asparagus salad
Black pudding and broad bean puree Artichoke barigoule