Moroccan Lamb, Asparagus Risotto, Scallops with Mint Pistachio Pesto

Scallops Sauteed in Garlic, Butter & White Wine

6 Jumbo Scallops
2 Tsp. Coriander
Pinch of Salt & Pepper
2 Tbsp. Butter
3 Garlic Cloves, Minced
2 1/2 Tbsp. White Wine

Pat scallops dry completely with paper towel. Season both sides of scallops with coriander, salt and pepper. Melt butter in small saute pan on medium heat. Add garlic, white wine and scallops. Saute scallops until lightly brown on each side and cooked through, about 4-5 minutes per side. Pour sauce over scallops after plating. Top with mint pistachio pesto (recipe follows).

Mint Pistachio Pesto:

1 C. Mint Leaves
2-3 Whole Garlic Cloves
1/2 C. Pistachios, Shells Removed
1 1/2 Tbsp. Olive Oil
Pinch of Salt & Pepper

Combine all ingredients in food processor. Puree well. Serve over scallops.
Top with lemon ginger "caviar."




Recipe for my asparagus risotto can be found here.