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🍽️ Pan-seared scallops with spicy pesto

91 kcal · 30 min · 4 servings

Ingredients

• 8 scallops
• 1 green chili pepper
• 1 handful parsley
• 2 fresh garlic cloves
• 1 tbsp grated parmesan
• 4 tbsp olive oil
• 1 tbsp lemon juice
• sea salt
• pink peppercorns
• pepper (from the mill)

Instructions

1. 1. Open the scallop shells.
2. 2. Remove the innards and the byssal thread (the tough bit) from the scallops.
3. 3. Rinse the scallops under running water.
4. 4. Pat the scallops dry with a kitchen towel.
5. 5. Clean the eight shell halves thoroughly.
6. 6. Dry the shells as well.
7. 7. Wash the chili pepper.
8. 8. Remove the stem and seeds from the chili.
9. 9. Cut the chili into small pieces.
10. 10. Rinse the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Peel the garlic clove.
14. 14. Place the chili, parsley, Parmesan, 2-3 tablespoons of oil, lemon juice, and garlic into a blender.
15. 15. Blend the ingredients until you have a creamy sauce.
16. 16. Season the pesto with salt to taste.
17. 17. Heat the remaining oil in a non-stick frying pan.
18. 18. Fry the scallops on the first side for about one minute until golden brown.
19. 19. Fry the scallops on the second side for about one minute until golden brown.
20. 20. Fill the sauce into the prepared shells.
21. 21. Place one fried scallop on top of the sauce in each shell.
22. 22. Season the dishes with pink peppercorns.
23. 23. Add ground black pepper.
24. 24. Sprinkle some sea salt over them.
25. 25. Serve the scallops immediately.

Nutrition per serving

• kcal: 91
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 4 g