Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Seared Scallops with Pesto & Tomatoes

This dish was inspired by Insalata Caprese, the famous Italian salad "in the style of Capri" made of tomatoes, basil and fresh cheese. Scallops are seared and placed atop slices of ripe tomato, with fresh pesto drizzled over the top.

Ingredients: Print Ingredients

- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 3/4 cup extra virgin olive oil
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper

- 6 large scallops
- 2 tablespoons olive oil
- 2 tablespoons non-pareil capers

- 1 large heirloom tomato, cut into 6 slices
- 2 tablespoons shaved Parmigiano-Reggiano cheese


Begin by making the pesto:

Place the basil and pine nuts into a blender or food processor; pulse slowly until a rough paste is formed. Add the olive oil in a steady drizzle, keeping the blender on low. Add the cheese. Pulse until blended. Season with salt and pepper.

To prepare the scallops:

Pour the oil into the bottom of a cast-iron skillet, tipping the pan to evenly coat the bottom. Place the skillet over high heat. When the skillet is hot, sear the scallops for 1-2 minutes on each side, until a golden crust is formed. Remove from heat. While the skillet is still hot, add the capers and fry quickly, about 2 minutes, until hot and crisp. Remove from heat.

How To Serve:

Divide the tomato slices between two serving plates, laying three slices on each plate in a single row. Drizzle 2 tablespoons of pesto over the tomatoes. Place one scallop on top of each tomato slice; drizzle with more pesto. Garnish with capers and shaved Parmigiano-Reggiano. Serve immediately

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