We've been posting a lot about food lately, we know, but how can't we?! With Charleston Restaurant Week going on and our never failing love for food, we encourage all of our Sweetgrass Social couple's to snuggle up at home one night this weekend and have some fun together.
Pan-Seared Scallops with Pesto and Tomatoes
2 cups fresh basil leaves, plus 2 tbsp finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 tsp fresh lemon juice
3/4 cup plus 1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops
Pulse the basil leaves until finely chopped in a food processor.
Add the pine nuts, cheese, garlic and lemon juice and turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream.
Season the pesto with salt and pepper and place in a bowl; cover.
In a small bowl, combine the tomato and shredded basil and set aside.
In a large skilled, heat the remaining 1 tbsp of olive oil over medium-high heat until smoking.
Add the scallops and sear until golden brown, about 2 minutes per side.
Transfer the scallops to a plate.
Drizzle 2 tsp of the pesto on each scallop and arrange the tomato and basil around the scallops.
Serve immediately and enjoy!