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Eucalyptus Pesto with Scallops

Name: Eucalyptus Pesto with Scallops
Prep time: 20 min
Total time: 1 h
Yield: 5
Cuisine: Italian
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

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Prep 20 min
Total 60 min
Servings 5

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.

By The Food in My Beard

Updated October 19, 2014

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

Steps

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.