Name: Seared Scallops with Cilantro Pesto
Total time: 30 min
Ingredients: 1 cup packed fresh cilantro leaves; 1 tablespoon pine nuts; 1 medium clove garlic , chopped coarse; 1/2 teaspoon grated lemon zest from 1 small lemon; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 1/4 cup olive oil; 1 1/2 pounds sea scallops , about 30 to a pound, small side muscles removed (see illustration below); Salt and ground black pepper; 1 1/2 tablespoons olive oil

Why This Recipe Works

For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; the nutty taste of the butter complemented the sweetness of the scallops without compromising their delicate flavor. We also took care not to crowd the pan (or the scallops would steam without browning), and didn’t move the scallops until they developed a dark crust.

Before You Begin

This recipe was developed for a standard sea scallop, about the size of a short, squat marshmallow. If using smaller scallops, turn off the heat as soon as you turn them; they will finish cooking from the residual heat, fifteen to thirty seconds longer. For very large scallops, turn the heat to low once they have browned and continue cooking for one minute. Turn the scallops, raise the heat to medium, and cook them at least two minutes on the second side. If made ahead, the pesto separates slightly but the flavor doesn’t suffer. If grilling or broiling scallops, Chef Ed Brown, who developed this recipe, recommends brushing this pesto directly onto the scallops before cooking.

Instructions

Pulse cilantro, pine nuts, garlic, zest, salt, and pepper in bowl of food processor until minced. With motor running, gradually add oil. Process until smooth; set aside.

Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Continue to heat pan until oil starts to smoke. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes. Using tongs, turn scallops, one at a time; cook until medium-rare (sides firmed up and all but middle third of scallop opaque), 30 seconds to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops. Divide scallops among four plates. Drizzle portion of pesto over each plate of scallops. Serve immediately.