Wednesday, May 02, 2007

Spinach Pesto Scallop - scallopwiches

Scallopwiches - Scallops stuffed with spinach pesto (appetizer servings ~2)
- 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned
-handful of baby spinach
-drizzle of olive oil
-2tsps orange juice
-2-3tbsp sliced almonds, adjust accordingly to amount of spinach used

1. Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds
2. With the seared scallops, make an incision cut from the edge to the center but do not cut through
3. Stuff the pesto into the scallops
4. Serve

Related posts:
Spinach frittata
Pistachios pesto
Mini sausage burgers

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