- 2 cups packed fresh basil leaves (optional)
- 1/4 cup packed fresh parsley
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon lemon juice
- 1/3 cup Capay Valley Ranches Arbequina Olive Oil
- 1/3 cup Capay Valley Ranches Infused Olive Oil (Basil, Meyer Lemon, Lime, or Blood Orange), or more Arbequina.
- 8 large scallops, room temperature
- salt and pepper
- 2 tablespoons olive oil, for cooking
- 1/2 cup microgreens , for garnish (optional)
- Bring a large pot of water to a boil. Add basil and parsley and blanch for 30 seconds or until bright green. Drain immediately and immerse herbs in an ice water bath to halt the cooking process. Once cool, drain
well, squeezing out as much water from the herbs as possible.
- Place blanched herbs in the bowl of a food processor along with garlic, salt, and lemon juice. Pulse until coarsely chopped. With the processor on low speed, drizzle in olive oil until smooth.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmery. Pat scallops dry (especially if using previously-frozen scallops, it is important to get them as dry as possible) and season with salt and pepper. Arrange scallops in hot skillet so they do not touch. Cook for 2 minutes until bottom is golden, then gently flip with a pair of tongs and cook for 1 1/2 to 2 minutes more. Do not overcook.