simply fresh
  • Micro Greens with Basil Pesto Dressing


    • 1 pound Large Scallops, completely pat dry
    • Kosher Salt and Ground Black Pepper
    • 2 tablespoons Olive Oil
    • 1 whole Lemon, zested and juiced
    • 1/2 cup Basil Pesto, homemade or store bought
    • 1/4 cup Heavy Whipping Cream
    • Micro Greens, for garnish

    1. In a medium sized cast iron skillet heat olive oil over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.} Season the scallops with salt and pepper.

    2. Place in the pan and sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a plate and squeeze lemon juice over the top of the scallops and garnish with the lemon zest.

    3. Meanwhile, in a medium sauce pan whisk together pesto and cream. Simmer until thickened, about 5 minutes.

    4. Spoon pesto sauce over scallops and garnish with micro greens. Serve immediately.