Scallops with Mint Pesto
- 2 cups packed fresh mint leaves (from about 2 bunches)
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup pine nuts, toasted
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- coarse salt and ground pepper
- 1 pound large sea scallops (about 12)
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Mint, packed fresh (2 cups)
- Pine nuts, toasted (1/4 cup)
- Seafood
- 1 pound large sea scallops, large (12)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (5/16 cup)
- Salt and ground pepper, coarse (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on marthastewart.com
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Published August 2, 2011 (1 year ago).
2 people saved this recipe.
