SCALLOPS WITH LEMON AND BASIL PESTO
Serves 6 PERFECT as a pre-dinner appetizer or sear more scallops for a light lunch. The curry powder is not a necessity, however, it achieves a wonderful golden colour on each scallop with a fabulous background flavour. Rocket Pesto Two cloves of garlic One teaspoon lemon zest 25g Cashew Nuts One tablespoon of olive oil
50g Parmesan cheese grated
One handful of fresh basil
200ml olive oil Scallops Six scallops – diver- 1. For the pesto, place the garlic, lemon zest and nuts onto an oven tray, drizzle over the olive oil and roast at 180 degrees for five minutes until lightly coloured. Leave to cool. 2. In a food processor, 4. Heat a non-stick pan and sear the scallops for about 30 seconds on each side. 5. Place a teaspoon full of pesto on a serving plate. Place a seared scallop on top and finally finish with a flourish of baby shoots, edible flowers and a squeeze of fresh lemon.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter