Seared Scallops

with Sun Dried Tomato Pesto

Sauteed Mushrooms & Asparagus
Yield 4 to 6 servings

 

For the Pesto 

1 jar (8.5-oz) Sun Dried Tomato in Oil

2 garlic cloves

Salt & Pepper

1 cup (packed) fresh Basil Leaves

1/4 cup Italian Flat leave Parsley

1/2 cup  grated Parmesan cheese

-Add all the above ingredients in a Blender and puree to a rough paste. Store in the empty Sun Dried Tomato jar up to a month.

For the Vegetables & Scallops 

1 bunch thin asparagus, trimmed and cut into 2-inch pieces

3 tablespoon of extra virgin olive oil

16 medium dry diver sea scallops (about 1 1/2 pounds)

1 pound small white button mushrooms, stemmed and thinly sliced

2 shallots, minced

2 clove garlic, minced

1/4 cup dry Vermouth

1 lemon halved.

-Bring a pot of water to a boil, add the asparagus and cook until crisp-tender and bright green, about 2 minutes. Transfer to a ice water bath to cool. Drain and pat dry.

The pesto and asparagus can be made 4 hours ahead; cover and refrigerate.

-Cook the scallops: heat a large skillet over medium-high heat and add 2 tablespoon olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.

-Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, until the liquid virtually has evaporated.

-Arrange the vegetables and scallops on plates.  Squeeze some lemon juice directly over the scallops.

-Top each scallop with the Sun Dried Pesto.

Enjoy, Chef Ed