Pine Nut Pesto Scallops with Apple Celery Slaw

This recipe for Pine Nut Pesto Scallops with Apple Celery Slaw is from episode 6 of Fish the Dish starring Spencer Watts.

Serves: 4-6

Ingredients

Scallops

• 24 large sea scallops, muscles removed
• Canola oil for searing

Pine Nut Pesto

• 2 cups (500 ml) Packed fresh basil leaves
• 2 Tbsp (30 ml) Freshly grated parmesan cheese
• 1 Clove garlic, peeled
• 2 Tbsp (30 ml) Pine nuts, toasted
• ¹⁄₂ cup (120 ml) Extra-virgin olive oil
• Salt

Apple Celery Slaw

• 1 large Granny smith apple, cut into matchsticks
• 2 Tbsp (30ml) Lemon juice
• 4 Celery sticks, peeled and cut into matchsticks
• 1 1/2 Tbsp (20ml) Chopped fresh chives
• 1- Tbsp (15ml) Honey
• 100g Goat’s cheese, crumbled
• 1 Tbsp (15ml) Olive Oil
• Salt
• 35g (1/3 cup) Pine nuts, toasted

Directions

1. Prepare the pesto. Add basil leaves, parmesan, garlic, pine nuts, olive oil, and salt to a food processor. Pulse until it becomes a paste. Scrape pesto into a bowl.
2. Prepare apple slaw.  Combine apple, lemon juice, celery, chives, honey, goat’s cheese, oil, salt, and toasted pine nuts in a large bowl.
3. Season scallops. Heat a skillet over medium-high heat, and add canola oil. Sear scallops for 1 minute. Flip scallops when they start to colour. Remove from heat to finish cooking.
4. Spoon pesto onto plate and set scallops in pesto. Top with apple slaw.