Nutrition per serving may change if servings are adjusted.
⅓ cup lightly packed fresh mint
¼ cup lightly packed fresh flat-leaf parsley
2 tablespoons almonds, toasted and chopped
2 tablespoons grated Parmesan cheese
2 tablespoons water
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
6 sea scallops (8 to 10 ounces total)
1 teaspoon olive oil
1 cup fresh watercress or spinach
To prepare the pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, ⅛ teaspoon of the salt, and ⅛ teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.