Baked Scallops with Tomato & Basil Pesto

Pesto Mixture

• Pre-heat oven to 220°C in ‘Fan Mode’. Roast the pine nuts in the oven for 6 minutes, or till they turn slightly brown and fragrant.
• Boil water in a pot, and add salt to it. Upon boiling, blanch the basil leaves for a minute.
• Chill the leaves in a container with ice cubes and water, then squeeze the excess water from the basil leaves.
• Blend the basil leaves with pine nuts, salt, pepper, garlic, parmesan cheese and corn oil using the MultiTalent 3 Food Processor.

Tomato Sauce

• Blend whole, peeled tomatoes with food processor.
• Add cooking oil and unsalted butter to a lightly heated pot, and fry the onions and bay leaf.
• Once the onion has softened, add garlic and blended tomatoes. Bring the ingredients to a boil.
• Next, lower the heat and allow the sauce to simmer. Season the sauce with salt, pepper and sugar.
• Cook till the tomatoes have reduced and the sauce has thickened.

Baked Scallops

• Pre-heat oven to 220°C in ‘Top and Bottom Heat Mode’. Pat the scallops dry and season them with salt and pepper on both sides.
• Add oil to a lightly heated pan to sear the scallops.
• Next, add butter to the pan, and caramelise the scallops by sautéing them.
• Add the cooked tomato sauce to the pan – by pouring it over the scallops.
• Layer the scallops with parmesan cheese and panko.
• Bake the dish in the oven at 180°C for 8 minutes.
• Garnish with pesto, extra virgin olive oil and chopped parsley.

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