Scallops with Rocket Pesto

Scallops with Rocket Pesto



  • 100g (3 ½oz) pine nuts
  • 12 scallops
  • Plain flour
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

For The Pesto

  • 200g (7oz) rocket leaves
  • 100g (3 ½ oz) Parmesan cheese, grated
  • 2 garlic cloves, chopped
  • 50ml (2fl oz) olive oil
  • 15ml ( ½ fl oz) lemon juice


First, make the rocket pesto.  Place the rocket in a blender and add half the grated parmesan, the garlic and olive oil.  Blitz until it forms a smooth sauce, then add the lemon juice before giving it a final stir.  Put into a clean jar and keep in the fridge - it should last for 2 - 3 weeks.

Next, preheat the oven to 180°C (350°F), Gas Mark 4 then divide the remaining Parmesan into 4 piles on a non-stick baking sheet.  Put into the oven for 3 minutes to make crisps.

Meanwhile, crush the pine nuts by placing them in a clean tea-towel and bashing them with a rolling pin, then put the crushed pine nuts on to a plate.  Dust the scallops with flour and dip them into the beaten egg.  Finally, roll them in the crushed pine nuts and season with salt and pepper.  Fry the scallops in the hot olive oil for 2 - 3 minutes, or until the coating turns golden. 

To serve, spoon some pesto on to a plate, place 3 scallops on top and finish with a Parmesan crisp.