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Baked Scallops with Basil Pesto Sauce Recipe – Cooking with Bosch

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[youtube https://www.youtube.com/watch?v=3GweockE_dI&w=560&h=315]

Baked Scallops with Tomato Sauce & Basil Pesto Part 1: Pesto Sauce Pre-heat the Oven to 220 degree celcius in 'Fan Mode' Roast 30g of Pine Nuts for about 6 Minutes Remove the Pine Nuts from the Oven when they have turned slightly brown Boil water in a medium size pot Add Salt Blanch 100g of Basil Leaves for 1 Minute Then Chill them in Water with 1kg of Ice Cubes Squeeze the Excess Water from the Basil Leaves Blend the Basil Leaves 30g of Roasted Pine Nuts 5g of Salt 5g of White Pepper Powder 10g of Garlic 20g of Parmesan Cheese 80g of Corn Oil Blend the Ingredients into a Paste with the MultiTalent Food Processor Part 2: Tomato Sauce Chop 30g of White Onions Chop 5g of Garlic Blend 200ml of Whole Peeled Tomatoes Add 30ml of Cooking Oil to a Lightly Heated Pot 10g of Unsalted Butter Fry 30g of Chopped White Onions 1 Bay Leaf Once the Onion has softened, add 5g of Chopped Garlic Add 200ml of Blended Tomatoes Bring the Ingredients to a Boil Next, lower the heat and let the Sauce Simmer Season with Salt, Pepper and Sugar Cook till the Tomatoes have Reduced and the Sauce has Thickened Part 3: Scallops Pre-heat Oven to 220 degree celcius in the 'Top and Bottom heat' Mode pat 10 Pieces of Thawed Scallops dry Season the Scallops with Salt and Pepper evenly Add 2 Tablespoons of Cooking Oil to a Heated Pan Sear the Scallops Add 2 tablespoons of Butter Caramelise the Scallops by Sautéing them Cover the Pan and Scallops with 5 tablespoons of Cooked Tomato Sauce Layer the Scallops with 2 Tablespoons of Panko 2 Tablespoons of Parmesan Cheese Bake the Dish in the Oven at 180 degree celcius for 8 Minutes Garnish with 2 Tablespoons of Basil Pesto And a little Extra Virgin Olive Oil

Source: Youtube

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