Pesto Scallop Amuse Bouche
What could be more elegant that a pretty little pesto scallop amuse-bouche!? It's so lovely, so special and so simple to make!
Servings: 8 Servings
For the Pesto Cream
- 1 cup fresh basil leaves
- ¼ cup fresh grated parmesan
- ¼ cup olive oil
- 2 tbsp pine nuts - or pepitas
- 1 tsp. white balsamic vinegar
- 1 tbsp. heavy whipping cream
Place 1 cup fresh basil, 2 tbsp. pine nuts (or pepitas) and ¼ cup fresh grated parmesan into a food processor. Pour ¼ cup olive oil and 1 tsp. white balsamic vinegar over the other ingredients. Process everything together into a pesto paste. Add 1 tbsp. of heavy whipping cream and stir. Place in a sealable container. Refrigerate until ready to serve.
Lay out your shells or tiny serving plates and add a dollop of pesto cream to each. Add 1 tsp. butter to your pan and turn your heat to HIGH. Once your pan is hot (about 30 seconds), add 24 bay scallops, ensuring there is about an inch between them.
Let them sit in the pan without moving for 1-2 minutes until a side is brown. Roll them over, then sear them for another 1-2 more minutes.
Squeeze juice from half a lemon over them and let the juice sizzle for a few seconds while swirling the scallops in the pan. Remove quickly into a bowl so you can place them into your shells or plates.
If you’ve never made mustard caviar, it couldn’t be simpler! Balsamic vinegar is best for this recipe, but you can make it with any kind of sauce you like! My favorite flavors are Sriracha, pickle juice, soy sauce and of course, this delicious balsamic caviar.
Nutrition information is an estimate.
Serving: 1Amuse Bouche | Calories: 131kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 232mg | Potassium: 116mg | Vitamin A: 225IU | Vitamin C: 0.6mg | Calcium: 45mg | Iron: 0.5mg