Grilled Scallops with Pesto

Ingredients

• 12 scallops on the half shell (if unavailable, use without the shell)
• olive oil, for drizzling and frying
• 50g basil
• 1 garlic clove, crushed
• 2 tablespoons pine nuts, toasted
• ¼ teaspoon sea salt
• 6–8 tablespoons extra virgin olive oil
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1Combine the basil, crushed garlic, toasted pine nuts, and sea salt in a mortar. Grind the mixture with a pestle until it forms a mostly smooth paste.
2. 2Pour the extra virgin olive oil in gradually while mixing until the paste becomes soft but holds its shape. Stir in the grated Parmesan cheese and season with black pepper.
3. 3Sprinkle the scallops with black pepper and drizzle them lightly with olive oil. Place them shell-side down on a hot grill and cook for three to four minutes.
4. 4The heat will transfer through the shell to cook the meat. If you prefer using a stove, warm one tablespoon of olive oil in a wide skillet over high heat.
5. 5Dry the scallops thoroughly with paper towels and season them with salt. Sear them in the hot pan for two to three minutes per side until they develop a golden crust and turn opaque.
6. 6Transfer the cooked scallops to a serving platter and spoon the fresh pesto over the top of each one.

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