Pan Seared Scallops with Pistachio Pesto [21 Day Fix]

• Seafood

  • 8 oz Scallops, big

• Produce

  • 1 cup Basil, loosely packed
  • 2 clove Garlic
  • 2 sprigs Thyme

• Condiments

  • 1 tbsp Lemon juice

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese

• Liquids

  • 3 tbsp Water

• Other

  • ¼ cup pistachos

Found on thegarlicdiaries.com

Description

Ingredients

• 8 oz scallops (the big ones - not tiny bay scallops)
• 1 clove garlic
• 2-3 sprigs thyme
• 1 teaspoon coconut oil
• For the pesto:
• 1 cup loosely packed basil leaves (if you arent a fan of basil flavor, you can use spinach or even ½ spinach ½ basil)
• ¼ cup pistachos
• 1 small clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons parmesan cheese
• 3 tablespoons water

Directions

• Make the pesto first:
• Combine all ingredients except water (basil, pistachios, garlic, olive oil, lemon, and parmesan) in a food processor
• Pulse until everything is finely minced and combined, scraping down the sides a few times. Add the water 1 tablespoon at a time until the pesto has reached the consistency you desire (you may use a bit more or less than 3 tablespoons), again - pausing and scraping down the sides a few times
• Season to taste with salt and pepper. Pulse to combine
• For the scallops, pat both sides dry with paper towels. They need to be dry or they wont brown as well
• Heat your coconut oil in a large skillet over medium - medium high heat
• Add your garlic and thyme in with the coconut oil, stirring around for a minute or two until the garlic has turned golden brown
• Season your scallops lightly with salt and pepper and add into the hot pan
• Cook for about 2 minutes per side, or until the scallops have a nice sear on both sides and are cooked through
• Fill 1 blue container (1/4 cup) with the pesto (the recipe with make a little bit more than 1 blue) and divide the pesto over each scallop