07-07-12_scallop2.jpgHello again! After an 11-day hiatus, I’m back with more recipe adventures. As promised, I’ve made the “Scallops with Mint Pesto,” from the May 2007 issue of Everyday Food (recipe follows). The recipe boasted four servings, but I felt it barely provided two. However, it was very easy to prepare and tasted nice.

Scallops with Mint Pesto
Serves 4
Prep Time: 10 Minutes
Total Time: 15 Minutes

• 2 cups packed fresh mint leaves (from about 2 bunches)
1/4 cup plus 1 Tbsp. olive oil, divided
1/4 cup pine nuts, toasted, divided
• 1 Tbsp. fresh lemon juice
• 1 clove garlic
• Coarse salt and ground pepper
• 1 lb. large sea scallops (about 12)

Make pesto: In a food processor, place mint,1/4 cup oil, 3 Tbsp. pine nuts, lemon juice and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.

Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high. Cook scallops on one side until browned, about 3 minutes. Flip and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates. Top with pesto and remaining pine nuts.

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The recipe asked for 1 lb. of large sea scallops, but I used 18 oz. of smaller (frozen) EcoFish Bay scallops instead. According to the EcoFish Web site, “EcoFish Bay Scallops come from China, where they are raised in open ocean “lantern nets,” suspended in the water column. Our scallops are sustainable because they’re grown off the sea floor, no feed is required (they’re filter feeders) and the problems associated with many wild scallop fisheries are avoided — overfishing, bycatch (the incidental capture of other species) and serious habitat damage during harvest.”

I’m always excited to make pesto. And fresh mint is so magnificent. I added 2 tsp. of salt to the pesto in the food processor, but it was too much (too salty). So I tried to tone it down by adding a drizzle of honey to the mix. I also added 1/2 tsp. of black pepper. I don’t often cook scallops, so this is a rewarding, quick recipe to prepare. As long as you have that great fresh mint…

RECIPE: flavorful and easy
you’ll eat in less than 10 minutes
enjoy scallops and mint

Next time, let’s try to make a soup. “Chicken, Spinach, and Shell Soup” is from The Diabetes Food and Nutrition Bible. Return to my site on Sunday, October 14, to see if mine is any good.