Game On! Prep to Plate in 30 Minutes: Scallops with foraged Walnut Pesto

Ingredients:

1 Pound Large Sea scallops
Black walnuts
Parsley
Basil Leaves
Parmesan Cheese
Butter
Olive Oil
Garlic Cloves
Salt & Pepper
Directions:
Foraged Walnut Pesto

Makes about 3/4 of a cup

3/4 cup black walnuts
1 cup chopped parsley, loosely packed
2 cup fresh basil leaves
1/2 Parmesan cheese
1/4 cup extra virgin olive oil
1/2 teaspoon salt
3 garlic clove, browned in a pan chopped
Black pepper to taste

1. Place 1/2 of the parsley and basil into food processor and drizzle with olive oil. Grind in to a paste and add the rest of the parsley and basil with olive oil as needed to make a mayo textured paste. Then add the black walnuts, garlic and parmesan cheese; pulse until the desired texture.

2. Add salt and pepper to desired taste. Remember you can always add more salt but you can’t take it out.

Scallops
1. Slice scallops in half.
2. Place a teaspoon of pesto in between slices, place top back on.
3. Heat Frying pan and melt a teaspoon on butter and one teaspoon olive oil until butter is melted.
4. Place scallops in pan, do not crowd, and cook for three to five minutes until golden brown.
5. Flip and repeat (be careful when flipping not to let scallops come apart).
6. Sever warm and pour remaining butter over top.
7. Garnish with dried parsley.