5Tbsp. olive oil
1lb scallops, rinsed well
1 1/2 tsp. ground ginger (use fresh if available)
1tsp. ground black pepper
1tsp. salt
2C fresh cilantro leaves, stems removed
3 cloves garlic cut in half
1/2C fresh squeezed limed juice
Heat 2Tbsp. oil in large sautee pan over medium high heat.
Pat scallops dry and season with 1/2tsp. each salt and pepper, and ground ginger.
Place seasoned scallops carefully in pan with tongs. Do not crowd or they will not brown.
Watch scallops carefully (or recruit assistance)as they cook quickly.
Sear scallops on both sides about 1 1/2 minutes.
Use the few minutes to prepare pesto.
Drizzle 3Tbsp. olive oil over cilantro leaves and garlic. Add 1/2 tsp. each ground pepper and salt.
Using hand-held mixer, blend until few whole leaves remaining.
At the last few seconds when scallops have browned and no longer translucent, add lime juice.
Wait until juice is heated (only a few seconds) and transfer scallops to dish. Top with cilantro pesto and drizzle lime juice over the top. Enjoy...
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