Health & Wellness
Recipe: Seared Scallops in Savory-Orange Pesto
- 1 lb Oceans Fleet Scallops
- 2 TBS of olive oil
- 3 oz. white wine
- 1/2 tsp fresh orange peel
- 6 oz. sliced almonds
- 1 TBS fresh savory, thyme or rosemary
- 1 large clove garlic
- 3 oz. Romano or Parmesan
- 3 oz. fresh squeezed orange juice
- 1 oz. olive oil
Pesto: Combine everything but olive oil into food processor, mix and slowly add oil.
Scallops: Sear scallops in a large saute pan with 2 tablespoons of 10% olive oil for 3-4 minutes on each side. Add 3 oz of white wine and 2 tablespoons of pesto. Simmer for 2-3 minutes. garnish with fresh herbs.
This recipe was brought to you by:
Chef Doug Buker Head Chef & Owner of Margaret’s and Elizabeth’s Restaurants of Fairhaven, MA.