Locally Caught Scallops with Herb Pesto

scallops with pesto

I’ve been craving seafood lately, but with my bounty of veg from the farm share, farmer’s market and my garden, I rarely had to go to the grocery store (yea!). However, that meant that without a special trip I wouldn’t be able to satisfy my shellfish itch. So, I figured I would stop by Whole Paycheck and pick up a few staples while perusing their seafood section, which is well-labeled with sustainable local and wild catch options.

Luckily I found some (rather expensive) locally caught scallops. I bought only 8 of them – richer flavor equals needing less to satisfy.

For dinner I heated some olive oil (but you could use local butter) in a cast iron skillet and tossed in the salt and pepper seasoned scallops. After no more than 2 minutes I flipped them, and then took them out 2 minutes after that. These were large scallops – 8 of them was about 3/4 lb – so the time would be even shorter with smaller scallops. You definitely don’t want to overcook.

For the pesto sauce I threw celery leaves, dill and a bit of leftover basil leaves into the processor (but you could use whatever fresh herb odds and ends from your garden or fridge) with 2 cloves of fresh garlic. I drizzled in olive oil until it was the consistency I liked, and then seasoned with salt and pepper. I like to squeeze half of a lemon in as well for brightness. Drizzle over the scallops and serve – perhaps with a nice caprese?

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One thought on “Locally Caught Scallops with Herb Pesto

  1. The best scallops I ever ate were pulled right out of the water off the coast of Maine, wrapped in bacon (presumably not from local pigs, sorry) and broiled. The fatty, slimy “wet cured” scallops that they try to pass off at supermarkets couldn’t hold a candle to them.

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