Seared Scallops with Cilantro Pesto

Name: Seared Scallops with Cilantro Pesto
Ingredients: 1 cup, packed fresh cilantro leaves; 1 tablespoon, pine nuts; 1 medium clove, garlic, chopped coarse; 1/2 teaspoon, grated lemon zest from 1 small lemon; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1/4 cup, olive oil; 1 1/2 pounds, sea scallops, about 30 to a pound, small side muscles removed (see illustration below); , Salt and ground black pepper; 1 1/2 tablespoons, olive oil

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated March/April 1996

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

SERVES 4

TIME 30 minutes

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