- 4 cups packed arugula
- 3 tablespoons toasted pine nuts, plus additional for garnish
- 1 clove garlic
- 1 tablespoon lemon juice
- 3 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 pound scallops
- 1 tablespoon high-heat oil
- 1 tablespoon unsalted butter
Place arugula, pine nuts, garlic, lemon juice and cheese in a food processor; pulse until chopped. With the machine running, drizzle in oil until smooth. Season to taste with salt and pepper; set aside.
Pat scallops dry with paper towels, and season generously with salt and pepper. Preheat a cast iron or stainless steel sauté pan, and add the oil and butter. Heat the oil until it shimmers, then place the scallops in the pan so they’re not touching. Don’t touch them again until you are ready to flip.
Sear scallops until a golden crust forms, 1 1/2 to 3 minutes on the first side. Gently flip scallops over and cook for 30 to 90 seconds. They should have a golden crust on each side while their centers remain slightly translucent; scallops will continue to cook a little once removed from the heat. Place pesto on a warmed plate; top with scallops, sprinkle with pine nuts and serve immediately.
Extra pesto can be refrigerated for up to 1 week. Try tossing with pasta, spreading on sandwiches, or topping cooked chicken or other fish