Seared Scallops with Basil Olive Oil Pistou
- 2 cups packed fresh basil leaves
- 1/4 cup packed fresh parsley
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 tsp lemon juice
- 1/4 cup Dry Creek Olive Company Basil olive oil
- 1/4 Dry Creek Olive Company non-flavored olive oil such as Three Orchards Blend, Healdsburg or Manzanilla
- 8 large scallops, room temperature
- salt and pepper
- 2 tbsps Dry Creek Olive Company non-flavored olive oil
- 1/2 cup microgreens (arugula or basil) for garnish
Bring a large pot of water to a boil. Add basil and parsley and blanch for 30 seconds or until bright green. Drain immediately and immerse herbs in an ice water bath to halt the cooking process. Once cool, drain well, squeezing out as much water from the herbs as possible.
Place blanched herbs in the bowl of a food processor along with garlic, salt, and lemon juice. Pulse until coarsely chopped. With the processor on low speed, drizzle in olive oil until smooth.
Heat olive oil in a large nonstick skillet over medium-high heat until shimmery. Pat scallops dry (especially if using previously-frozen scallops, it is essential to get them as dry as possible) and season with salt and pepper. Arrange scallops in a hot skillet, so they do not touch. Cook for 2 minutes until the bottom is golden, then gently flip with a pair of tongs and cook for 1 1/2 to 2 minutes more. Do not overcook.
Place a dollop of pistou on each plate. Top with seared scallops and microgreens
Recipe by love & olive oil