Pan Seared Scallops with Pistachio Pesto [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 serving 1x
- 8 oz scallops (the big ones – not tiny “bay” scallops)
- 1 clove garlic
- 2–3 sprigs thyme
- 1 teaspoon coconut oil
- For the pesto:
- 1 cup loosely packed basil leaves (if you aren’t a fan of basil flavor, you can use spinach or even 1/2 spinach 1/2 basil)
- 1/4 cup pistachos
- 1 small clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese
- 3 tablespoons water
- Make the pesto first:
- Combine all ingredients except water (basil, pistachios, garlic, olive oil, lemon, and parmesan) in a food processor
- Pulse until everything is finely minced and combined, scraping down the sides a few times. Add the water 1 tablespoon at a time until the pesto has reached the consistency you desire (you may use a bit more or less than 3 tablespoons), again – pausing and scraping down the sides a few times
- Season to taste with salt and pepper. Pulse to combine
- For the scallops, pat both sides dry with paper towels. They need to be dry or they won’t brown as well
- Heat your coconut oil in a large skillet over medium – medium high heat
- Add your garlic and thyme in with the coconut oil, stirring around for a minute or two until the garlic has turned golden brown
- Season your scallops lightly with salt and pepper and add into the hot pan
- Cook for about 2 minutes per side, or until the scallops have a nice sear on both sides and are cooked through
- Fill 1 blue container (1/4 cup) with the pesto (the recipe with make a little bit more than 1 blue) and divide the pesto over each scallop
