Seared Scallops with Mint Pesto

 

One of my fiancé Daniel’s myriad charms is his asymmetrical attitude towards gift-giving. Whenever I get him a present, he looks pleased and grateful, but turns slightly pink with embarrassment. However, when it comes to giving gifts to others, he’s in his element. He was so excited to give me my birthday present this year that he ended up asking me to open it the evening beforehand. He was taut with anticipation as I tore off the ribbons and wrapping. I didn’t take off the sapphire earrings he had bought me to match my engagement ring until about a week afterwards. (Are you nauseous yet?)

 

Daniel also loves surprising me. In fact, I have to be careful: if I casually mention that I might like to own a certain item someday, that item is rather likely to turn up at our house a few days later. This is how I came, a few months ago, to own a sparkling red KitchenAid. Luckily, I was able to repay Daniel for his kindness with batches of cookies, muffins, blueberry crumb bars, and blondies (made with valrhona milk chocolate buttons, walnuts, and a nip of our favorite Sctoch, the Talisker 18). I guess what I’m saying is that we spoil each other, in our different ways: also, that I feel terribly lucky. (OK, now I know you're nauseous.)

 

But lest this post dissolve into an unadultered mush-fest, let me tell you about the latest gift he’s gotten me: a stone mortar and pestle (pictured above, at its christening). I have a teeny-tiny dinky one already, but I’ve wanted a big, sturdy, hefty one for the longest time. What can I say? I grew up watching Jamie Oliver, who pulverized just about everything in a mortar on his BBC cooking show.

 

I particularly remember Jamie frequently opining that pesto made with a mortar and pestle is more fragrant than pesto made in a food processor, since more of the herb’s fragrant oils are released in the process of pounding and grinding. I wasn't sure whether or not that was true, but I couldn’t resist enlisting the newest addition to our kitchen to help test out the theory. And I have to say, I think Jamie is right: the mint pesto I made today was delicious, unusually so. Moreover, the pleasure of grinding the herbs while inhaling their scent far exceeds that derivable from pushing a button.

 

I paired this pesto with some seared scallops, and I thought they went beautifully together – from both an aesthetic and culinary point of view.

 

Ingredients:

 

1 tsp safflower or peanut oil

1lb scallops

Good salt

 

For the pesto:

2 cups mint leaves, packed fairly tightly

¼ cup salted, roasted cashews

1 lime, juiced

2 tbsp good extra virgin olive oil

 

Method:

 

Place a large skillet over medium-high heat, and slick it with the safflower or peanut oil.

 

Add the scallops, and give them a good sprinkling of salt. Now, please, let them sit – pushing them around the pan will prevent them from caramelizing properly.

 

Give the scallops a minute or two on each side, until they are cooked through (this will vary considerably, depending on their size).

 

Meanwhile, pound half the mint leaves and cashews together in a mortar. When they are ground to a fine paste, add the remaining mint leaves and cashews. Then, stir in the lime juice and olive oil. (You can also make the pesto by simply blending all the ingredients together in a food processor. But where’s the fun in that?)

 

Either way, taste the pesto, and adjust for seasoning and acidity (I didn’t add any salt, because of the saltiness of the cashews. You mileage may vary, as they say. But do be sure to add some salt if you started with unsalted cashews).

 

Serves 2 famished lovebirds.

 

 

Comments

[Cassaendra]

That sounds wonderful! I'll have to try this. Thank you!

[Stacey Snacks]

This looks simple and fabulous. I love the addition of cashews instead of pine nuts in your pesto! Great for love birds!