The Pesto Scallop Amuse Bouche
“Such an easy, fancy little scallop recipe!"
- Jane
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24 small bay scallops - or 8 large 1 tsp. butter 1 cup fresh basil leaves ¼ cup fresh grated parmesan ¼ cup olive oil 2 tbsp pine nuts 1 tsp. white balsamic vinegar 1 tbsp. heavy whipping cream juice from half a lemon balsamic vinegar mustard seeds
INGREDIENTS
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The Pesto Scallop Amuse Bouche
YIELD
8 servings
TYPE
appetizer
TIME
15 minutes
LEVEL
beginner
Pour 3 tbsp. of balsamic vinegar into a sealable jar with 1 tbsp. dry mustard seeds. Refrigerate for 5 days. The mustard seeds will absorb the vinegar.
1.
2.
Place basil, pine nuts, parmesan, olive oil and white balsamic vinegar into a food processor. Process into a pesto paste. Add heavy whipping cream and stir. Place in a sealable container.
3.
Use either 24 small scallops or 8 large. Add butter to pan. For large scallops, sear for 2-3 minutes on each side. For small, sear for 1-2 minutes on each side. Spray with ½ lemon.
4.
Add pesto cream, scallops and a small amount of balsamic mustard caviar to shells and serve.