Scallops with Liguria Style Pesto


Scallops, seared
Cherry tomatoes, halved, seasoned
Pesto (see below)


5 cups basil
1 clove garlic
1 tbsp pine nuts
1/4 cup Mild Liquid Gold Extra Virgin Olive Oil
1/4 cup Parmigiano-Reggiano, grated

Method: Wash and dry basil. Place dry ingredients in a food processor and pulse. Slowly add the extra virgin olive oil. Add grated Parmigiano-Reggiano. Mix well.

To serve place seared scallops on a plate, surround with halved cherry tomatoes (seasoned with salt and pepper). Drizzle with pesto.