Bay Scallops with Jalapeno-Pistachio Pesto Sauce
This is one fun and spicy version of traditional pesto sauce, with jalapeno peppers and pistachio nuts instead.
Ingredients
- 1 pound bay scallops
- ¼ cup pistachio nuts, shelled
- 1 jalapeno pepper, diced
- 1 teaspoon chili pepper oil
- 6 large fresh basil leaves, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon chili powder
- ¼ cup water
- Cooked noodles to serve
Cooking Directions
- Heat a large sauté pan to high heat and add chili pepper oil with pistachio nuts.
- Cook about 5 minutes, mixing often.
- Add jalapeno peppers and stir. Cook about 1 minute.
- Add garlic and stir for about 30 seconds.
- Transfer mixture to a food processor and add basil, chili powder and water. Pulse until processed but still chunky.
- Transfer sauce back to sauté pan and reduce heat to medium.
- Add scallops to pan and cook about 5 minutes, or until scallops are cooked through.
- Serve with noodles!
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