Scallops With Pesto

• 1/4 Cup Olive Oil
• 1/2 Cup chopped scallions
• 1/2 Cup chopped carrots
• 1 lb. scallops
• 1/4 Cup pesto:
• 3 Cups basil leaves tightly
• packed.
• 3 Cloves garlic
• 1/2 Cup pine nuts
• 1 Cup grated Parmigiano-
• Reggiano
• 1 Cup extra-vigin olive oil

1. First, make the pesto:
2. This recipe will make much more pesto than you need to prepare the scallops. You can cut down the ingredients but I freeze the rest to use at another time.
3. Place basil leaves, garlic, pine nuts, grated Parmigiano-Reggiano and extra-virgin olive oil in a food processor. Process until almost smooth.
4. Next, in a large skillet, heat 1/4 cup olive oil over medium-high heat. Add scallions and carrots and saute until they soften (about 4-5 minutes). Add scallops and saute until done (about 4 minutes). Remove pan from heat and stir in 1/4 Cup pesto. Cover pan and allow to sit for about 2 minutes. Stir again and serve.

olive oil, scallions, carrots, scallops, pesto, basil, garlic, pine nuts, extravigin olive oil

Taken from www.epicurious.com/recipes/member/views/scallops-with-pesto-1201226 (may not work)