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tandem cooking: mood food (a valentine's day menu)

pesto-stuffed scallops
This recipe works best with nice big scallops – if you can only find small ones, it’s easier to skip the stuffing step and toss the cooked scallops with pesto (add another tablespoon of olive oil or hot water if the pesto seems too thick to coat the scallops easily).
for pesto
1 cup packed fresh basil leaves
2 T. pinenuts, toasted
1 clove garlic
2 T. olive oil
parmesan cheese to taste
salt and pepper to taste

10-12 large fresh scallops (1/2 lb. or so)
olive oil to sauté

serves 2
time 15-20 minutes

1 Make the pesto by tossing the washed basil leaves, garlic, toasted pine nuts, and olive oil into a food processor. Add grated parmesan (about 1 T. should do it, but adjust the amount to taste), as well as salt and pepper.

2 Make a small horizontal slit in the side of each scallop, being careful not to cut all the way through; stuff the scallops with the basil mixture. Season the scallops with a light sprinkle of salt and pepper.

3 Heat 1-2 T. olive oil in a skillet over medium-high heat, until the oil’s quite hot but not quite at the smoking point. Sauté the scallops, turning once – carefully, so as not to spill too much of the pesto -- to brown both sides (they’ll only need two minutes or so to cook through each side).


pair this with :
crostini with mushrooms and brie | saffron rice | pear and gorgonzola salad | flan  

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