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Eucalyptus Pesto with Scallops

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Eucalyptus Pesto with Scallops
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 5
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A pesto sauce that uses eucalyptus for flavor. DISCLAIMER: Eating eucalyptus in large amounts could be poisonous. Don't eat the leaves, cook sparingly with the oil, & don't serve to children under 6.

Ingredients

25
large scallops
1
pound whole wheat pasta
1
pound baby spinach
2
cloves garlic
1
cup walnuts
1/2
cup pecorino Romano
1/2
cup olive oil
3
branches Eucalyptus

Directions

  • 1 Place the eucalyptus into hot olive oil and let it sit for about 45 minutes, stirring occasionally. Strain the leaves and branches out with a mesh strainer and reserve the oil. Be sure to press on the leaves and branches to harvest as much oil and flavor as possible.
  • 2 In a food processor, blend the cheese, garlic, spinach, and walnuts. Slowly add in the oil while the machine is running.
  • 3 Cook the pasta. When it is ready, strain, reserving about a half cup of the pasta water. Immediately mix the pasta and water with the pesto.
  • 4 Sear the scallops on both sides.
  • 5 Put the pasta on a plate to serve and top with scallops.
Nutrition Information 
No nutrition information available for this recipe
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