Scallops with warm rocket pesto

  • 21 mins cooking
  • Serves 4
  • Print


Scallops with warm rocket pesto
  • 40 gram baby rocket leaves
  • 1/4 cup (35g) roasted pistachios
  • 1 clove garlic, quartered
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoon lemon juice
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) warm water
  • 2 tablespoon finely grated parmesan cheese
  • 24 scallops, roe removed (600g), on the half shell


Scallops with warm rocket pesto
  • 1
    To make pesto, blend or process rocket, nuts, garlic, rind and juice until smooth. With motor operating, gradually add oil in thin, steady stream until pesto is almost smooth. Stir in the water and cheese.
  • 2
    Preheat grill.
  • 3
    Remove scallops from shells; rinse and dry shells. Return scallops to shells; grill scallops about 5 minutes or until cooked.
  • 4
    Top scallops with pesto; grill until pesto bubbles.

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