Ingredients for 4 servings:
12 large sea scallops (1 pound)
Ground sea salt
1/4 cup shallots, chopped
1 tablespoon garlic, chopped
2 cups fresh basil leaves, tightly packed
1 teaspoon anchovy paste, or to taste
2 tablespoons fresh lime juice
1/3 cup pine nuts
3/4 cup olive oil
Sea salt to taste
Garnish: Toasted pine nuts and coarse sea salt
Scallops: Remove the scallops from the refrigerator one hour before serving. Halve each one horizontally. Wipe them off and season lightly with salt and pepper. Cover with plastic wrap and hold at room temperature.
Pesto: Combine all the ingredients except the olive oil in the work bowl of the food processor or a blender. Process for 15 seconds. Pour the oil in slowly with the machine running. Scrape down the sides of the bowl and process again briefly. Add sea salt if desired. Reserve 1/2 cup of pesto for this recipe.
(Store the remaining pesto in a glass jar, firmly sealed. Add a thin coating of oil over the surface to prevent the discoloring of the basil. Keeps well refrigerated for 1 month or frozen for several months.)
Grilling Scallops: Preheat a stove top or outdoor grill in advance. Wipe off the scallops and lightly coat with olive oil. Grill for 2 minutes on each side, removing with the center third is still translucent.
Serving: Prepare Tabbouleh Salad (recipe follows) and center a mound on each plate. Drizzle Pesto Sauce around the outside of the salad, divide the scallops among each plate placing them on the Pesto Sauce. Season the scallops lightly with sea salt and scatter on pine nuts.
TABBOULEH SALAD WITH HERBS
Ingredients for 6 servings:
2 cups boiling water
1 cup coarse bulgar (cracked wheat)
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup thinly sliced scallions
2 tablespoons lemon juice
1/4 teaspoon kosher salt
1/4 cup finely minced fresh mint, parsley, and basil, mixed
Microwave: Bring water to a boil on full power in a quart container, about 4 minutes. Pour in the cracked wheat. Microwave another minute. Let the container cool for 15-20 minutes. Transfer wheat into a strainer lined with cheesecloth and squeeze out any remaining liquid.
Cooktop: Bring water to boil in a quart saucepan. Pour in the wheat and cook until mixture boils, 1 minute or so. Let sit in the saucepan for 15-20 minutes. Transfer wheat into a strainer lined with cheesecloth and squeeze out any remaining liquid.
Toast the pine nuts in a 350 degree oven for 7 minutes, or saute them in a tablespoon of olive oil until they are lightly browned. Set them aside to cool.
Stir the salt with the lemon juice in a serving bowl. Whisk in the remaining olive oil. Turn the bulgar into the bowl and toss the dressing. Fold in the nuts, scallions and herbs. Serve at room temperature.