| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons dried thyme
- 2 tablespoons paprika
- 3 tablespoons olive oil
- 1 pound sea scallops, cleaned
- Pesto, recipe follows
- Basmati rice, recipe follows
- 2 cups arugula, stemmed, washed, and dried
- 2 cups basil leaves, washed and dried
- 1/2 cup grated Parmesan
- 4 cloves garlic, chopped
- 1/4 cup pistachio nuts
- 1/2 cup olive oil
- Salt and pepper
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons butter
Instructions
- In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
- Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
- In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1003 |
| Total Fat | 54 g |
| Saturated Fat | 13 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 55 mg |
| Sodium | 1033 mg |
Reviews
Unbelievably good! Simple, easy, and quick, but taste and presentation are outstanding. This goes in my “‘Go-To Impress, recipe file!
Easy to prepare and very tasty.
Awesome!
This scallop recipe was fantastic!! Our results were better than a fancy seafood restaurant. Typically we just use olive oil and a little salt so we were very happy with the results of this recipe.
Note: Depending on the size of the scallops the mixture might be more than is needed. Our pound was 8 scallops so next time I’ll make half the mixture.
I initially made the Pesto as directed, but found that I had maybe used too much Arugula. The taste was quite pungent and bitter. So I remade the Pesto with Spinach and it tasted quite good. However, overall I thought that this recipe was ‘so-so’…everything tasted decent but not very exciting- esp. the white Basmati rice. I even drizzled the rice/ scallops/plate with an expensive Balsamic Vinegar…still boring! Sorry =(
I loved this recipe. The pesto went perfect with the scallops. I will definitely make this again.
I tried this recipe and totally loved it. I was amazed at how much flavor the scallops had, especially when the pesto was added. Definitely, a five stars entree.
I made this recipe for a girls night and it was unbelieveable! The curry in the dredge for the scallops gave them a unique and wonderful flavor that paired really nicely with the pesto. I could eat this pesto with a spoon it was so good! I loved the idea to include pistachios instead of pinenuts, it went really well together. This recipe is very easy, elegant, and a must try!