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Seared Scallops with Pesto Recipe

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This recipe for Seared Scallops with Pesto, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1 medium head cauliflower
1/2 cup of water
Fresh parsley leaves
1 (8 oz.) jar prepared pesto
16 large sea scallops
1/4 tsp. coarsely ground black pepper
3 tbsp. half and half
1 tsp. salt, divided
1 tbsp. butter
1 tbsp. EVOO

Cut cauliflower into florets. Place cauliflower and water into a large bowl and microwave on high 7 - 9 minutes or until tender. Drain cauliflower and place into food processor. Cover and process until smooth. Return to bowl and add butter, half and half and 1/2 tsp. salt. Mix well and keep warm.

Add the EVOO to the skillet and heat over medium-high heat 1 - 3 minutes or until shimmering. Remove small muscle from side of each scallop, if necessary. Season scallops with remaining 1/2 tsp. salt and the black pepper. Add the scallops to the skillet and cook 4 - 6 minutes or until deep golden brown, turning once.

To serve, divide pesto between plates. Place the cauliflower on top of the pesto. Top the pesto with the parsley leaves. Divide the scallops between the plates and place the scallops on top to the parsley leaves.




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