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Refined Chef Originals Recipes

Seared Scallop with Arugula Pesto
Average Rating:
(5) based on 2 review(s)
Rate This Recipe:
This is a vibrantly colored dish and will definitely stand out if you serve at a dinner party or for a romantic dinner date.  I like scallops in general but paired with the citrus and slightly peppery arugula is a winner.  Enjoy!
4 large diver scallops
2-3 oz - Arugula or baby arugula
1/4 cup pinenuts
1/4 cup olive oil
2 blood oranges
1 tbsp fresh squeezed lemon juice
1.5 tbsp shallot - chopped
Olive oil for cooking
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 6 minutes

Combine arugula, pinenuts, chopped shallots, olive oil, lemon juice into a food processor and blend until smooth.  You can also use a bowl and emulsion blender.  Set aside.

In a pan over medium high heat, add a little olive oil.  Heat for about 1 minute.  Use a paper towel and pat dry all the scallops.  Add a little salt and pepper to each side.  Place scallops in the hot pan and cook for about 3 minutes per side or until white all the way through.  Cooking time will vary depending on thickness of scallops.  Be careful not to overcook.  Remove from pan and set aside.

Blood Orange:
With a sharp knife, cut off peel and white pith.  Cut out orange segments from the clear membrane.  Set aside. 

To Serve:
Place one diver scallop per plate and top with a dollop of arugula pesto.  Add 3-5 blood orange segments per plate and serve immediately. 
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