Scallops With Green Pesto
|Chopped scallions||1 Cup (16 tbs) (Green Onions)|
|Flat leaf parsley||1 Cup (16 tbs) (Fresh)|
|Fresh basil leaves||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Olive oil||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Bay scallops||1 1⁄8 Pound (1 Pound 2 Ounces)|
|Low sodium instant chicken broth mix||1 Tablespoon (1 Packet)|
|Toasted slivered almonds||2 Ounce|
|Grated lemon peel||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Tricolor fusilli||4 1⁄2 Cup (72 tbs), hot cooked|
1. To prepare pesto, in blender, combine scallions, parsley, basil, cheese, garlic, and oil until just blended; set aside.
2. In large skillet, bring 1 cup water to a boil; add scallops. Reduce heat to medium and cook, stirring occasionally, until scallops just turn opaque, about 3 minutes.
3. With slotted spoon, transfer scallops to large serving bowl; reserve poaching liquid. Add remaining ingredients, pesto, and 1/2 cup reserved liquid. Toss well to combine.