Ingredients 1 Dozen Sea Scallops 400g Orecchiette Pasta 1 Cup Grape Tomatoes, halved 1 Tbsp Olive Oil Juice of 1 Lemon or to taste Asian Pesto 6 Cloves Garlic, peeled 3 Jalapeno Peppers, seeded 5 Thai Bird’s Eye Chilies, chopped (optional) ¾ Cup Packed Basil Leaves ¾ Cup Packed Fresh Cilantro ½ Cup Packed Fresh Mint Leaves 1 Cup Toasted Walnuts Zest of 2 Lemons Sea Salt to taste Freshly Ground Black Pepper 1 Cup Extra Virgin Olive Oil ½ Cup Hazelnut Oil Method Make the pesto. Combine the garlic, peppers, chilies, basil, cilantro, mint leaves, walnuts, and lemon zest in a food processor or a blender. Process all the ingredients with the oils and season with sea salt and pepper. Cook the pasta according to the package instructions. Sear the scallops in a cast-iron pan that has been heating over a high heat with 1 Tbsp of Olive Oil. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side. Toss the pasta with ½ of the pesto recipe, tomatoes and lemon juice. Then top with scallops and season with extra black pepper, if desired. Serve immediately. Serves 4 to 6. |