Seared Scallops with Gnudi, Pesto, and Arugula ⁣

Bright Textured All-Weather Goodness

Serves: 4 ⁣
Time: 45 min ⁣

16 oz ricotta ⁣
1 Tbs lemon zest ⁣
1/2 C Parmesan cheese ⁣
2 Tbs olive oil ⁣
2 eggs ⁣
1 1/2 C flour⁣

1 Lb fresh Scallops ⁣
Salt & Pepper ⁣
1 Tbs olive oil ⁣
1 Tbs butter ⁣

Big container of basil ⁣
Handful of walnuts or pine nuts ⁣
1/2 C Parmesan ⁣
1 clove garlic ⁣
Juice from 1/2 lemon⁣
Olive oil – add until slightly runnier than a paste ⁣

Arugula ⁣
Lemon ⁣
Calabrian Chile oil (if you want!) ⁣

1. Prepare gnudi with addition of lemon zest and minus sauce from my previous post:⁣
2. Heat 1 Tbs of olive oil on medium high heat in a cast iron skillet, while it’s heating ensure scallops are dry and season liberally with salt and pepper ⁣
3. Add scallops to hot oil ensuring ample space between them (this allows them to brown) you may need to work in batches, let sit for 2-3 minutes before flipping. If they are still sticking to bottom of the pan they aren’t ready. Once they are nice and browned turn heat to medium and flip scallops over, add butter and baste for about 90 seconds, then remove and add to plate ⁣
4. To make the pesto, add basil, Parmesan, garlic, lemon juice, salt/pepper, and nuts to a food processor and pulse until mixture is granular, next turn food processor on low and add olive oil until mixture is a slightly runny paste ⁣
5. To plate, add a few scallops to base, throw on some Gnudi, drizzle the pesto mixture, top with arugula and a little bit of olive oil and Calabrian Chile oil for a kick⁣

Yummy! ⁣

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