Seared Scallops with Cilantro & Parsley Pesto

I am all about easy recipes! I especially like easy recipes that "sound" really difficult and gourmet! This is one of those recipes. Making the pesto is a little time consuming, but not too bad.

Pesto:

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!