Scallops with Spinach Pesto

February 18, 2015



This was by far the best salad I have ever made, I can’t stop thinking about it!  I was making sounds of pleasure after each bite; seriously I was.  Generally I am not a scallop lover.  I have tried several times to at least tolerate them because my family adores them.  I usually get through a bite or two and then I’m like…Nope can’t do it.  Last night, I’m not sure why, but I had a breakthrough.  I really really loved these scallops.  The salad was perfect too because it had the right balance of veggies and protein.  Girls (and boys), get out there, buy some great big scallops and make this tonight!!!

Before I forget, the spinach pesto garnish made this dish, Yumm!!!


You can change it up by adding kale or basil too, double Yumm!!

Scallops with Spinach Pesto
  • 1 orange pepper, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 2 raw pickles or a small cucumber, sliced
  • fresh corn cut from 2 ears
  • 1 shallot, thinly sliced
  • 2 heads of romaine lettuce, chopped
  • ¼ cup olive oil
  • 3-4 tablespoons champagne vinegar
  • freshly ground black pepper to taste
  • ¼ tsp dried oregano
  • goat cheese crumbles
  • 5 ounces baby spinach
  • ½ cups grated parmesan cheese
  • ¼ cup olive oil
  • ¼ cup pinenuts
  • ½ tsp kosher salt
  • pinch of red pepper flakes
  • 3 Tablespoons olive oil
  • Scallops ( I buy 4 per person )
  • kosher salt and freshly ground black pepper
  1. First start out by making the pesto. Place all pesto ingredients in a food processor and puree until smooth ( you can do this earlier in the day and refrigerate)
  2. In a large bowl, combine all the vegetables for the salad. Drizzle the olive oil and vinegar over and mix gently. Divide among serving plates.
  3. Next heat the 3 tablespoons of olive oil in a nonstick skillet ( I used a cast iron skillet ) over medium high heat. Season the scallops generously with salt and pepper. Make sure the oil is very hot, it should shimmer. Sear the scallops no longer than 2 minutes per side, please do not over cook them, you will be sad.
  4. Place seared scallops on top of the salad and garnish each with a teaspoon or so of the pesto. Sprinkle on the goat cheese just before serving.


adapted from True Food by Andrew Weil, MD


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