Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Saturday, June 21, 2008

Spinach Pesto Scallops

I found this earlier today, and quite frankly it looks delish.

4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned
handful of baby spinach
drizzle of olive oil
2tsps orange juice
2-3tbsp sliced almonds, adjust accordingly to amount of spinach used

Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds. With the seared scallops, make an incision cut from the edge to the center but do not cut through. Stuff the pesto into the scallops. Serve.