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Scallops with Charred Jalapeno Pesto

Scallops with Jalapeno Pesto
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Simply seasoned and seared sea scallops are served with a slightly spicy, smoky, and herbaceous cilantro and basil pesto. 

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Sear
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound sea scallops, U10/20
  • 2 jalapenos
  • 1 cup packed basil
  • 1 cup packed cilantro
  • 2 garlic cloves, roughly chopped
  • 1/3 cup Parmigiano-Reggiano, grated
  • 1/3 cup roasted pistachios, shelled
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup extra virgin olive oil
  • 1–2 ice cubes
  • 1 tablespoon neutral oil
  • fine sea salt

Instructions

  1. Heat your grill to high for direct grilling.
  2. Make sure your grates are clean and lightly oiled. Add your jalapenos. Rotate every couple of minutes until all sides are charred. Transfer the charred peppers to a plastic bag and allow to steam.
  3. Remove most of the charred skin from the jalapenos. If desired remove the some or all of the seeds and membranes for less heat.
  4. Add the jalapenos, pistachios, lemon juice and zest, herbs, garlic, parmesan, and ice cubes to a food processor or blender. Pulse until roughly chopped.
  5. With the blender or food processor running, slowly stream in your olive oil.
  6. Taste for salt and season as needed.
  7. Transfer the jalapeno pesto to an airtight container and keep refrigerated until ready to use.
  8. Remove the side muscle from your scallops. Thoroughly pat them dry and keep them between paper towel while heating your pan.
  9. Heat a cast iron pan or skillet on high heat and add oil. Allow it to fully heat until almost smoking.
  10. Lightly season both sides of the scallops with a pinch of salt.
  11. Place the scallops into the hot pan, not moving them and not crowding them. You can always work in batches.
  12. Allow the first side to cook for 60-90 seconds, or until they easily release from the pan.
  13. Flip them and cook them another 90 seconds. They should be slightly firm to the touch but still spring back. Their internal temperature will be 115-120 degrees.
  14. To serve, plate with pesto and garnish with a little extra lemon zest if desired. 

Notes

  • This jalapeno pesto can be used in the same way you would use a traditional pesto.
  • The pesto will keep in an airtight container in the refrigerator for up to a week, and in the freezer for a month.
  • You can use unsalted or salted pistachios for this recipe.

Find it online: https://beachgirlgrills.com/scallops-with-charred-jalapeno-pesto/