Love and Olive Oil

Seared Scallops with Basil Olive Oil Pistou

Seared Scallops with Basil Olive Oil Pistou

You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM), but in this case it’s unwarranted. Pesto and pistou are actually distinct things. Similar, yes, but not simply a misspelled version of another. Pistou is essentially a pared down pesto, looser in texture and purer in flavor, made with only basil, garlic, and olive oil. If pesto is pure Italian, pistou is its French cousin.

Scallops, as delicate as they are, require a light touch. Pesto, with its added nuts and cheese, would overpower the mild scallop flavor. We still felt basil would be a perfect companion to the scallops, especially during the summer season when basil everything seems to be the case. Pistou turned out to be just the ticket, supporting and enhancing the tender sweetness of the scallops instead of engulfing it.

In addition to the scallops and the basil, the olive oil is really the star here. That’s why I was so excited to be able to work with Capay Valley Ranches on this recipe, a California-based company specializing in premium olive oils made from California-grown olives. This isn’t olive oil that you’d fry your chicken in. No, cooking tends to break down the essential compounds that give a good quality olive oil its nuanced flavors. The good stuff is best used as the finishing touch in dishes where the quality can really shine through.

Like these scallops. Because, let’s be honest, if you’re going to blow your monthly allowance on jumbo sea scallops (at least here in landlocked Nashville, they are not cheap!) why would you ruin such beautiful specimens with mediocre olive oil? Trust me on this one. A recipe like this should be worth the splurge, and that means pulling out all the stops, including your best olive oil.

Seared Scallops with Basil Olive Oil Pistou

We made the pistou 4 ways, exploring the different infused oil flavors available from Capay Valley Ranches: basil, Meyer lemon, blood orange, and Persian lime. Each one transforms the dish into a unique masterpiece. You’d be hard pressed to believe they are the same dish.

The Basil amplifies the bright basil flavor and gorgeous green color of the sauce. It’s like double dose of basil, the basil-infused olive oil making the basil taste even more like basil, if that’s even possible.

Meyer Lemon is a perfect citrusy companion for the buttery scallops. Lemon and scallops are perhaps the most obvious pairing, but the candy-like sweetness of the Meyer lemon olive oil (as opposed to puckering acidity of fresh lemon juice) works wonderfully.

The Blood Orange brings a unique Mediterranean flair that is utterly delicious. I’m totally and undeniably infatuated with blood oranges, and this combination is no exception.

And the Persian Lime… well, I’ll let you imagine how amazing that combination would be.

Of course, you could always make the pistou with all extra virgin olive oil, and you definitely wouldn’t be disappointed. CVR’s Arbequina olive oil is bold and peppery and holds its own against the aromatic flavor of the basil.

Seared Scallops with Basil Olive Oil Pistou with Microgreens

Did you make this recipe?

Ingredients:

  • 2 cups packed fresh basil leaves
  • 1/4 cup packed fresh parsley
  • 2 garlic cloves, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • 1/3 cup Capay Valley Ranches Arbequina Olive Oil
  • 1/3 cup Capay Valley Ranches Infused Olive Oil (Basil, Meyer Lemon, Lime, or Blood Orange), or more Arbequina.
  • 8 large scallops, room temperature
  • salt and pepper
  • 2 tablespoons olive oil, for cooking
  • 1/2 cup microgreens (such as arugula or basil), for garnish (optional)

Directions:

All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

Seared Scallops with Basil Olive Oil Pistou featuring Capay Valley Ranches Gourmet Olive Oil

For anyone interested in these unique oils, Capay Valley Ranches is offering an exclusive 15% off coupon for L&OO readers! With their standard free shipping (on orders over $30), that’s a great deal if you’re looking to add some gourmet olive oils and vinegars to your pantry. Simply use coupon code L&OO15 upon checkout to receive your discount!

Sponsored by Capay Valley Ranches®. As always, all opinions written are purely my own.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments are closed.

269 Comments

  1. I would use the Blood Orange Olive oil. Sauté 1/2 tsp. of crushed red pepper, 1/2 tsp. of dry oregano for 3 minutes in 1/8 cup of olive oil. Add 1 clove of finely diced garlic and continue to sauté on low for 2 -3 minutes. Add pork chops, sauté till browned on each side, add 1/4 cup of dry white wine, cover and cook on low. Check often, add water or vegetable broth if needed in small amounts. Meanwhile in a smaller pan place 1/4 cup of good dry white wine and 1/2 cup of vinegar and boil down to 2 tablespoons and set aside. Once pork chops are done, add 1/2 cup of heavy cream to the vinegar/wine pan and cook down to 1/4 cup of sauce. Add 1/2 tsp.. of dry oregano. Plate the meat and serve sauce on the top of each chop.

  2. I receive your emails!

  3. The meyer lemon! I would make risotto or a pasta primavera with it!

  4. I’ve never seen blood orange olive oil. I would really love to try that flavor.

  5. I would LOVE to try the Meyer lemon olive oil (wow!) and I think it would be amazing on pasta with capers and pancetta.

  6. Persian Lime!

  7. I am an email subscriber.

  8. I would def use all the oils  to make herbed finishing sauces for chicken and fish and probably the blood orange for a light vinegrette dressing with some orange segments and nuts atop a salad of micro greens.

  9. I am email subscribed. 

  10. I would love to try the elderberry in a vinaigrette dressing. 

  11. blood orange sounds amazing! I’d keep it simple and just dip it with some good quality baguette.

  12. I’d try the blood orange first. So exotic!

  13. I subscribe via email ;-)

  14. I think the Basil sounds wonderful and I would love to try it with some pasta!

  15. Great Idea!

  16. Love scallops, love basil–great combo!

  17. I would love to try the basil in homemade pasta sauce!  Sounds delicious!

  18. Blood Orange sounds lovely with basil. Having just come back from 3 weeks in Italy, the thought of it with fresh seafood id very enticing!

  19. I love meyer lemon anything, I bet the meyer lemon olive oil would be great!

  20. Basil!! Although, the meyer lemon sounds good too…and the lime I’m not sure they’re is a bad choice there!

  21. Yum!  The basil oil sounds perfect for pasta dishes!

  22. We like to keep different vegetables marinating in olive oil/herbs and spices for quick, easy grilling. I’d love the Blood Orange for asparagus and mushrooms or the Basil for zucchini and tomatoes. We also like lamb lollipops prepared the same way…I bet the Meyer Lemon would be delicious with lamb!

  23. Like both Love & Olive Oil and Capay Valley Ranches on Facebook

  24. I would LOVE the basil olive oil. I only just discovered the world of gourmet olive oils through a little shop not too far from our place (it’s called The Ancient Olive). We bought an Italian herb one and oh, it makes pizza, pasta, salad, everything absolutely amazing. I would love to put a basil olive oil on…everything, really. Although I adore scallops, so this recipe is up there!

  25. tweeted cjsorel https://twitter.com/cjsorel/status/507516903791669249

  26. email subscriber

  27. love to try the blood orange

  28. I like  you on Facebook!

  29. The Meyer Lemon sounds amazing!  Actually they all do!

  30. Meyer lemon!

  31. I like you both on FB

  32. I subscribe via email

  33. I think they all sound like fun, but I think the basil is more practical. I would use it in pesto, over pasta, in vinaigrette, etc.

  34. Lemon oil sounds like something I’d use every day. In fact, aside from the standard salads and vegetable preparations, I can imagine it being incredible in olive oil cake, too.

  35. Meyer lemon – I think it would make a fantastic Meyer lemon pound or loaf cake!

  36. I subscribe via email!

  37. CVR’s Arbequina olive oil. I’d like to try it in an olive oil cake or in a dressing. Love good olive oil.

  38. I follow you both on facebook!

  39. I’m gutted this competition is only open to those in the US. I must have the blood orange olive oil, I may have to try infusing my own! This scallop dish looks delicious and you’re so right; amazing produce deserves amazing treatment!

  40. I tweeted!

  41. I subscribe and have for a while! love the newsletter

  42. blood orange! so versatile and unique- I’m also intrigued by basil, but I figure I have a basil plant… and the orange might be fun WITH it :)

  43. Meyer lemon to lightly toss with roasted shrimp and pasta

  44. The Meyer Lemon to use with pasta and chicken – yum!

  45. I would choose the basil and probably use it just for bread dipping!

  46. i’d like to try the lime and cook something mexican with it!

  47. Nice to know that I’m not the only one who gets a spell check email from my Mom!

  48. mmmm basil or lemon would be great with fish!

  49. Meyer lemon – lemons and dishes that use olive oil, seems like a great pairing! Your scallops are gorgeous!! Pinned! :) They are truly so elegant looking!

Did you make this recipe? Leave a Review »