Name: Scallops with warm rocket pesto
Cook time: 21 min
Total time: 21 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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