Scallops are one of my favorite things to prepare (also see here) especially when they're elevated with aromatic ingredients like this parsley and garlic.  This pesto was made from leftover parsley from previous week's cooking, and love that I could use it as a base to future dishes like pastas and other proteins as well.  Married with scallops and side of toasted sourdough, this simple dish is light and flavorful meal fit for any day of the week. --

Panfried Scallops with Parsley Pesto serves 2-3, total time: 15 minutes

2 cups fresh parsley 2 cloves of garlic 2 tablespoon Pine nuts Sea salt and freshly ground black pepper 1/4 cup of olive oil 1/2 cup all-purpose flour 1 pound sea scallops

In a processor, combine parsley, pine nuts, garlic, 1/4 teaspoon salt, and pepper to taste.  Pulse to combine, then add olive oil and process until mixture is smooth.  Using a spatula, transfer pesto to container and set aside.

Place flour in a shallow bowl.  Pat scallops dry with paper towel.

Heat 1/4 tablespoon of butter on medium-low.  Dredge scallops in flour, and arrange in the pan.  Sprinkle a dash of salt and pepper over scallops, and sauté for 3 minutes or until nicely browned on the bottom.  Carefully turn and sauté the other side for another 2-3 minutes.

Plate scallops over a bed of pesto.  Serve with a side of toasted sourdough.