Pan Seared Scallops With A Light Plum Tomato Sauce And A Basil Pesto Recipe

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Details

16 Ingredients

• Olive oil
• 16 (10 to 20 dry pack) sea scallops
• 6 cloves garlic
• Kosher salt and freshly ground black pepper
• 1 cup extra virgin olive oil plus 3 Tbsps
• 1 bunch of basil, stems removed
• 1 cup white wine
• Juice of 3 lemons
• Sprig of fresh purple basil
• 1 bunch of watercress, stems removed
• 1 cup grated Parmesan cheese
• 12 plum tomatoes, diced
• 1 bunch of parsley, stems removed
• 4 shallots, diced
• 4 ozs of fresh pasta of choice (linguine, fettuccine)
• 1/4 lb (or 1 stick) butter cubed