1 1/2 C chopped cilantro
1/2 C parsley
1/2 C pine nuts
1/2 C olive oil
2 cloves garlic
1 tsp. lemon juice
Puree in food processor, season with some pepper. Set aside.
1 lb. scallops, sprinkle both sides with cumin and a little cayenne pepper
Heat pan with 1 tsp. olive oil. Cook scallops 2-3 min. on each side (until firm and opaque in center). Serving size is roughly 5 scallops. I served with a side of sauteed spinach. Put a dollop of pesto on each scallop and enjoy! I also had a glass of white wine with this meal... had to! It was Sunday night and I needed an extra carb. block. :) This is about a 4 block meal. Good news... there was quite a bit of pesto left over, which I put on a fresh tomato as a snack the next day. Yum!
Kelly, these scallops look beautiful! I'm freshly on the Zone and am having a lot of fun playing with food:)
Thanks Madeline!!! Welcome to the Zone! :)
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