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 Arbequina Olive Oil
1/3 cup Basil Olive Oil
8 large scallops, room temperature
salt and pepper
2 tablespoons Arbequina Extra Virgin Olive Oil, for cooking
1/2 cup microgreens, for garnish
Bring a large pot of water to a boil. Add basil and parsley and blanch for 30 seconds or until bright green. Drain immediately and immerse herbs in an ice water bath to halt the cooking process. Once cool, drain well, squeezing out as much water from the herbs as possible.
Place blanched herbs in the bowl of a food processor along with garlic, salt, and lemon juice. Pulse until coarsely chopped. With the processor on low speed, drizzle in Arbequina and Basil Olive Oils until smooth.
Heat Arbequina Olive Oil in a large nonstick skillet over medium-high heat until shimmery. Pat scallops dry and season with salt and pepper. Arrange scallops in hot skillet so they do not touch. Cook for 2 minutes until bottom is golden, then gently flip with a pair of tongs and cook for 1 1/2 to 2 minutes more. Do not overcook.
Place a dollop of pistou on each plate. Top with seared scallops and microgreens.