Pan-Seared Scallops with Pesto and Tomato Alex Hilebronner   From Every Day with Rachael Ray February-March 2006 TWO SERVINGS Prep Time: 20 min Cook Time: 5 min 2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil 1/4 cup pine nuts 1/2 cup grated Parmigiano-Reggiano cheese 1 garlic clove, finely chopped 2 teaspoons fresh lemon juice 3/4 cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 plum tomato, finely diced 4 large scallops 1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. 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. Place the pesto in a bowl and cover with plastic wrap. 2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

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