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 think the Meyer Lemon one would be most versatile for me.  We eat a lot of chicken and seafood, but I would use in salads also and even on pasta!

  2. I already subscribe to your e-mail,follow and tweeted,
    I just entered to win a gourmet olive oil gift set from Capay Valley Ranches and @loveandoliveoil:@sal222s
    I would use the meyer lemon oil to broil my lobster,and shrimp,and
    make some pasta.Blood orange oil I would try in some cakes and breads,and top chicken.Basil with my pesto and I have no idea about the other oil 
    Commented on FB@Sally Ann

  3. The blood orange – fell in love with blood oranges when we visited Sicily this spring!

  4. I’m a fan of both on Facebook.

  5. I subscribe to you blog by email and enjoy your posts.

  6. I’d like to try the blood orange olive oil maybe on a salad of sorts.

  7. I already subscribe to your blog by email.

  8. I think I’d like most to try the Arbequina, to use on salads.  I keep hoping I’ll find another olive oil that is as wonderful as the stuff I got at Qumran in Israel…

  9. i like both things on the facebook, my name is crasian ruvrife

  10. i twirted about it, my username is yooangel, and i was already following you

  11. I would love to try the blood orange.  It sounds so appealing.  I am someone who doesn’t try new things very often but this sounds like it would be really great to mix it up in a salad dressing or even just on a piece of salmon.  Thanks in advance for the opportunity to win.

  12. i am subscribed with this e-mail address

  13. meyer lemon!!  i have just discovered salads in a mason jar and would make all kinds of yummy dressings!! i would also use it with fish and chicken, it sounds delicious!

  14. I would definitely use the basil flavor to make pesto and to finish my pasta dishes!

  15. Meyer Lemon for salad dressings!

  16. I already subscribe to your email updates.

  17. I would choose the lime to drizzle on toasted baguette slices before adding mashed avocado (with sea salt, lime, garlic and ancho chili powder mixed in, and a sprinkling of paprika on top.) It would also be good with any Mexican-style dish (I live in Arizona so that’s an important part of our cuisine.)

    Thanks for a chance at the giveaway!

  18. I would also love to try the lime, I am a lover of lime and would like to try with

    any number of seafood dishes.

  19. Wow, blood orange sounds amazing. I have a kale/blood orange salad recipe with shallots that would be amazing with a blood orange olive oil vinaigrette. 

  20. I follow your blog!

  21. I would totally love to try the lime oil…that sounds fantastic!

  22. I tweeted (@takeabiteblog)

  23. I follow on Twitter

  24. I subscribe via email

  25. Follow you both on Facebook as Sandy Headtke

  26. Like both Love & Olive Oil and Capay Valley Ranches on Facebook (@Amy Tong)

     amy [at] utry [dot] it

  27. I would love the try the basil flavor and would definitely use it in a pesto. I’d use the meyer lemon for a salad dressing!

  28. Basil would be divine on some fresh tomatoes! Yum

  29. Following @loveandoliveoil on twitter and tweeted:
    https://twitter.com/uTry_it/status/507551311957479424

     amy [at] utry [dot] it

  30. I subscribe to your email

  31. Subscribed to Love & Olive Oil via email

    amy [at] utry [dot] it

  32. I’m totally in love with your dish.  Love scallops!  :)  And I’m most excited to try the Meyer Lemon CVR oil.  I think it’ll be wonderful to drizzle on shrimp scampi.  ;)

    amy [at] utry [dot] it

  33. Lime, I think that would go well with my mexican dishes

  34. I receive your emails

  35. I follow you on twitter and tweeted 
    Mac21Lyn

  36. They all sound yummy but probably the basil

  37. I would love to try the basil olive oil.

  38. Oh and I sent out a tweet ;)

  39. Oh man this dish looks simply delicious. Don’t tell my mom but she made scallops ONCE for us and it was awful! I’ve been scared to try them again since lol.

    I’d totally try the meyer lemon or blood orange oil. Maybe poach some type of seafood in it, create a dressing, or just dip bread in it because I’m obsessed with ALL carbs ;)

  40. I’m a subscriber

  41. I’d love to try the basil and I’d use it first on homemade pizza

  42. I tweeted!

    @amanda223399

  43. Basil and I would try it in bruschetta first!

  44. OF COURSE I would like to have the lemon one! I would totally use it for, well, everything. :)

  45. I would love to try all three but the Persian lime seems the most intriguing

  46. Already like and follow you on Facebook and Twitter. Lol.

  47. I’d like to try the  blood orange, drizzled on gazpacho

  48. I already subscribe

  49. Meyer lemon sounds delish!

Did you make this recipe? Leave a Review »