Wasabi Leaf Pesto with Seared Scallops, The Pungent Aroma Perfectly Complements the Nuttiness

Steps

1. 1

   Separate the wasabi leaf stems from the leaves; finely chop the stems and grate the parmesan cheese

2. 2

   Zest and juice the lemon separately

3. 3

   Blanch the wasabi stems and leaves in boiling water, then chill in ice water and drain

4. 4

   Add wasabi stems, macadamia nuts, and olive oil to a blender and blend

5. 5

   Add the remaining ingredients and blend again to complete the wasabi pesto

6. 6

   For extra pungency, add a little store-bought fresh wasabi

7. 7

   Pat the scallops dry with paper towels, season with salt, and sear the front side in an oiled pan over high heat until golden

8. 8

   Turn off the heat and cook the other side for 30 seconds to finish the scallops

9. 9

   Spread wasabi pesto on the plate, place the scallops on top, and garnish with wasabi flowers