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Grilled scallops with almond arugula pesto

Grilled scallops with almond arugula pesto Categories:
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Ingredients Pesto
    1/3 cup  sliced almonds
    2 cups  arugula
    1 cup  basil leaves
    2 cloves  garlic
    1/2 cup  olive oil
    1/3 cup  grated Parmesan cheese
    1/2 teaspoon  black pepper
    1/2 teaspoon  salt
    1 pound  zucchini, coarsely shredded
    1 pound  summer squash, coarsely shredded
    1 1/2 pounds  sea scallops
    1/4 teaspoon  salt
    1/8 teaspoon  black pepper

1. Pesto. In bowl of food processor, add almonds, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
2. Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstick cooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.
3. Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
4. Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.

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