Seared Scallops with Basil Olive Oil Pistou with Microgreens

Diets

Gluten free
Paleo

Ingredients

Seafood
- 8 Scallops, large

Produce
- 2 cups Basil, packed fresh leaves
- 2 Garlic cloves
- 1/2 cup Microgreens
- 1/4 cup Parsley, packed fresh

Condiments
- 1/2 tsp Lemon juice

Baking & Spices
- 1 Salt and pepper
- 1/2 tsp Sea salt

Oils & Vinegars
- 1/3 cup Capay valley ranches arbequina olive oil
- 2 tbsp Olive oil

Time
Total: 20M

Found on loveandoliveoil.com

Ingredients

2 cups packed fresh basil leaves
1/4 cup packed fresh parsley
2 garlic cloves, coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon lemon juice
1/3 cup Capay Valley Ranches Arbequina Olive Oil
1/3 cup Capay Valley Ranches Infused Olive Oil (Basil, Meyer Lemon, Lime, or Blood Orange), or more Arbequina.
8 large scallops, room temperature
salt and pepper
2 tablespoons olive oil, for cooking
1/2 cup microgreens (such as arugula or basil), for garnish (optional)

Directions

Get the complete recipe at CVRanches.com »

Serves: 2 servings
TotalTime: PT20M

loveandoliveoil.com

416 2 2017-08-01 03:02:45

Title:

Seared Scallops with Basil Olive Oil Pistou | Love and Olive Oil

Descrition:

You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM, but in this case it's unwarranted. Pesto and pistou are actually distinct things. Similar, yes, but not simply a misspelled version of another. Pistou is essentially a pared down pesto, looser in texture and purer in flavor, made with only basil, garlic, and olive oil. If pesto is pure Italian, pistou is its French cousin. Scallops, as delicate as they are, require a light touch. Pesto, with its added nuts and cheese, would overpower the mild scallop flavor. We still felt basil would be a perfect companion to the scallops, especially during the summer season when basil everything seems to be the case. Pistou turned out to be just the ticket, supporting and enhancing the tender sweetness of the scallops instead of engulfing it. In addition to the scallops and the basil, the olive oil is really the star here. That's why I was so excited to be able to

Seared Scallops with Basil Olive Oil Pistou with Microgreens

Seafood
- 8 Scallops, large

Produce
- 2 cups Basil, packed fresh leaves
- 2 Garlic cloves
- 1/2 cup Microgreens
- 1/4 cup Parsley, packed fresh

Condiments
- 1/2 tsp Lemon juice

Baking & Spices
- 1 Salt and pepper
- 1/2 tsp Sea salt

Oils & Vinegars
- 1/3 cup Capay valley ranches arbequina olive oil
- 2 tbsp Olive oil

The first person this recipe

loveandoliveoil.com

416 2

Found on loveandoliveoil.com

Site Name

Love and Olive Oil

Site Title

Seared Scallops with Basil Olive Oil Pistou | Love and Olive Oil

Site Description

You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM, but in this case it's unwarranted. Pesto and pistou are actually distinct things. Similar, yes, but not simply a misspelled version of another. Pistou is essentially a pared down pesto, looser in texture and purer in flavor, made with only basil, garlic, and olive oil. If pesto is pure Italian, pistou is its French cousin. Scallops, as delicate as they are, require a light touch. Pesto, with its added nuts and cheese, would overpower the mild scallop flavor. We still felt basil would be a perfect companion to the scallops, especially during the summer season when basil everything seems to be the case. Pistou turned out to be just the ticket, supporting and enhancing the tender sweetness of the scallops instead of engulfing it. In addition to the scallops and the basil, the olive oil is really the star here. That's why I was so excited to be able to