Pan-Seared Scallops with Arugula Pesto

• 2 cups Fresh Arugula
• 6 Basil Leaves
• 2 Garlic Cloves
• 2 Tablespoons Pine Nuts
• 1 teaspoon Lemon Juice
• 3/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Canola Oil
• 1 pound Completely Cleaned Sea Scallops
• Salt And Black Pepper

1. To the pitcher of your blender, add the arugula, basil, garlic, pine nuts, lemon juice and a dash of salt and black pepper.
2. Pulse until the mixture just comes together.
3. With the blender running on low, pour the olive oil in to the pitcher.
4. Continue blending for 3-4 minutes until the pesto is completely pulverized.
5. Adjust seasoning to taste, transfer to an airtight container and place it in the refrigerator where it will keep for about a week.
6. Preheat a large saute pan over medium-high heat.
7. Add the canola oil and heat until it gets a swirled effect (this means its getting hot).
8. Season the sea scallops with a pinch of salt and black pepper, and add them to the hot pan.
9. Sear for 2 minutes and then flip.
10. Sear for another 2 minutes or until cooked through.
11. Be careful as there is a fine line between a scallop being raw and overdone.
12. This may take some practice and knowing your stove well.
13. Remove from heat.
14. Serve immediately drizzled with arugula pesto and enjoy!

fresh arugula, basil, garlic, nuts, lemon juice, olive oil, canola oil, salt

Taken from tastykitchen.com/recipes/main-courses/pan-seared-scallops-with-arugula-pesto/ (may not work)