Pan Seared Scallops with Pesto and Tomato

Celebrity Chefs

Valentine’s Dinner For Two: Main Course
Posted: 02 Feb 2011 06:17 PM PST

Does Rachel Ray have a man in her life? I was just wondering because I have not heard or seen anyone linked to her romantically. In any case, it does not really matter because she has some awesome ideas for a romantic dinner come Valentines. Here is my pick for the main course – Pan-seared Scallops with Pesto and Tomato:

Ingredients:
2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

This serves two and takes less than 30 minutes to prepare. And if you have huge appetites – just double the ingredients!