Parmesan Scallops w/ Arugula Pesto

parmesan scallops appetizer
"An excellent Alaskan appetizer recipe for the seafood lover." - 2012 summer season, provided by Chef Sam Cady and Chef Joe Martin


8-10 U10 Scallops
1cup fresh grated parmesan
1cup panko bread crumbs


4 cups fresh arugula
¼ cup olive oil
¼ cup toasted pine nuts
5 cloves garlic
salt and pepper
For the pesto combine arugula, garlic, parmesan, pine nuts, and oil in a food processor ans pulse until the pesto is smooth. Taste and season with salt and pepper as needed More oil can be added if the pesto seems to thick. In the food processor pulse together the the panko and the parmesan for the scallops until fully incorporated. Cut the scallops in half horizontaly so you have two thin scallops from each big one. Place a medium saute pan on med-high heat (nonstick works best) ans coat the pan with oil. With the pan ready press 6-8 pieces of scallop into the bread crumb parmesan mixture and coat evenly. Cook for about 30-45sec per side or until golden brown. Place the done scallops on a paper towel to drain while you cook the rest. Serve with the pesto by them selves for an app, over a salad or for your entree.

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