EVOO Marketplace Recipes
EVOO Marketplace-Denver (LoDo), 1338 15th St, Denver, CO 80202, P: 303-974-5784, E:[email protected]
EVOO Marketplace-Old Towne Littleton, 2660 W. Main St, Littleton, CO 80120, P: 720-328-4783, E: [email protected]
Web: www.evoomarketplace.com
ROASTED WALNUT & ARUGULA PESTO LINGUINI WITH SEARED LEMON SCALLOPS
ROASTED WALNUT & ARUGULA PESTOIngredients:
Arugula 5 Ounces, washed and spun dry (about 4 loose-pack cups)Parmigiano-Regianno ½ Cup, freshly grated for sharpest flavorWalnuts ¾ Cup, fine dice, toasted in sauté pan until dark and fragrantLemon Juice 3 Tbs, fresh squeezedGarlic 1 Clove, peeled and smashedSea Salt To TasteCracked Black Pepper To TasteUltra-premium Extra-Virgin Olive Oil (EVOO Marketplace) ½ Cup Extra Virgin Olive OiRoasted Walnut Oil (EVOO Marketplace) ½ Cup Roasted Walnut Oil
Method:
1)In a food processor, combine together arugula, parmesan, toasted wal-nuts, and lemon juice. Pulse until mixed together2)Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil).3)Season (salt and pepper) to taste.
PAN-SEARED LEMON SCALLOPS
Ingredients:
Sea Scallops 1 LbEVOO Marketplace Ultra-premium Oil 4 OuncesEVOO Marketplace Sicilian Lemon White Balsamic 2 OuncesSea Salt
Method:
1)Whisk together salt, oil and balsamic to form a temporary emulsion2)Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes3)Sear scallops in hot sauté pan until lightly firm on both sides, flipping only once.
COURTESY OF CHEF LAUREN MAY |HOMESPUN CULINARY SOLUTIONS
