How to make it

  • For pesto:
  • In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
  • Cover and process until nearly smooth. Set aside.
  • Rinse scallops and pat dry with pepper towels.
  • Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  • Serve scallops and pesto over watercress.
scallops with creamy roasted red pepper sauce   Close

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    " It was excellent "
    pollymotzko ate it and said...
    Very interesting combo of flavors and very unique!
    Thanks for wanting to be my cooking buddy!
    How ya liking GroupRecipes?
    Polly Motzko
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