Vegan Basil-Herb Seared Scallops with Coconut Pesto
Total time30 min
Prep time15 min
Cook time10 min
4.5(5)
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tiger nuts, soaked in water 30 minutes and drained
- 3 cloves garlic, peeled
- 3 tbsp coconut cream
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the scallops
- 1 ½ lb large dry-packed sea scallops (about 16–18 scallops), side muscle removed
- ½ tsp fine sea salt
- 2 tbsp coconut oil
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the tiger nuts in a small bowl, cover with cold water, and soak for 30 minutes. Drain and rinse well.
- 2
Combine the drained tiger nuts, basil, garlic, coconut cream, olive oil, lemon juice, salt, and turmeric in a food processor. Pulse 8–10 times, then process continuously until the pesto is mostly smooth with a few flecks of basil remaining, about 30 seconds. Taste and adjust salt. Transfer to a bowl and set aside.
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