Seared Scallops With Pistachio Pesto

• 1 tsp. fennel seeds
• 2 cloves garlic
• 1 cup shelled roasted unsalted pistachios
• 3 tbs. fresh tarragon
• 1/4 tsp. salt
• 2 tbs. olive oil
• 2 tbs sherry
• 2 tbs. lemon juice
• 1/4 cup fish stock
• 16 sea scallops.

1. With a mortar and pestle crush garlic with fennel and salt.
2. In a food processor process pistachios and tarragon until finely ground.
3. Add garlic mixture, oil, sherry and lemon, and process to a paste.
4. Add fish stock, process for a few seconds and transfer to a small saucepan and heat just until warm... do not allow to simmer as the tarragon will discolor.
5. Heat a cast iron skillet till very hot, add a smear of olive oil and sear scallops until they are brown (2-3 minutes). Turn scallops and brown on the other side.
6. Divide the pesto among 4 plates and place the scallops on top.

fennel seeds, garlic, pistachios, fresh tarragon, salt, olive oil, sherry, lemon juice, fish stock

Taken from www.epicurious.com/recipes/member/views/seared-scallops-with-pistachio-pesto-52755761 (may not work)