Saute Scallops with a Pesto Cream

Lately Ive taken a few hits from some of my local friends here in Florida for not promoting more seafood dishes. So in order to keep them in the loop, I dedicate this next one to all those who suffer from those long hot summers, Nothing in this world beats a real nice succulent sea scallop, especially if its fresh that day.There's a certain distinct taste that tricks the taste buds in thinking you were right on the ocean as you dine on them Personally I prefer them breaded and fried. Either way one must realize in preparing sea scallops, that they are large and can be very filling. Its easy to over buy them, thinking its a relatively light seafood item. Actually their pretty filling and I usually portion 5-6 per dinner entree. Therefore I like to give them some elevation on the plate by placing them on top of rice or a pasta. This entree, Saute Sea Scallops w/ Pesto Cream Sauce would be more appropriate if it were served with pasta.. Once you try them in this fashion Ill think you'll agree.

Saute Sea Scallops w/ a Pesto Cream Sauce --based on a yield of 4

1) Large Sea scallops ( you can use 4 x amount if using little bay scallops) ( small muscle on scallop should be pulled off and discarded)

2) 1/2 cup virgin olive oil

3) 2 cups of fresh parsley (no stems)

4) 3 cups fresh basil ( no stems)

5) 3 bunches Fresh Italian Parsley

6) 1/2 cup heavy cream

7) 2 1/2 cups fresh grated Parmesan Cheese

8) 1/2 lb pine nuts ( pignoli) ( Most grocers carry them ) ( *High $ item )

9) 2lbs penne pasta

10) Salt and pepper to taste, 3T crushed red pepper

11) Juice from 3 squeezed lemons

12) 3/4 cup chopped garlic ( roasted if you can)

Cooking Instructions

1) In a pie tin roast off your pine nuts (Need not add anything) Don't go too far they burn quick

2 ) In a food processor ( or blender ) add your parsley, fresh basil, fresh Italian parsley, and blend .

3) At the same time the machine is running drizzle in slowly the olive oil should look like a thick sauce, add 3/4 of the cooked pine nuts ( save the rest for

garnish ) add your garlic, add Parmesan cheese, 2 squeezed lemon juice, A little less thin is perfect

4) In a large saute pan coat the bottom with some olive oil (not too much)