Pan Seared Scallops with Creamy Pesto Sauce
Succulent Pan Seared Scallops with creamy pesto sauce is an elegant, EASY meal that will WOW your guests! Or serve them as an appetizer!
Super simple to make, Pan Seared Scallops with Creamy Pesto Sauce is a luxurious recipe straight from the fine dining menu! Featuring succulent sea scallops caramelized in butter and bathed in a heavy cream and basil pesto sauce, this impressive dinner is ready in under 20 minutes!
3 Reasons to Love this Scallops with Pesto Recipe
Seared Pesto Scallops is the BEST dinner party recipe for so many reasons! First of all, it’s easy. I mean, it’s crazy easy. With only four main ingredients, it provides impressive results that can’t be beaten! Second, it’s fast. This is the perfect meal to keep up your sleeve for last-minute dinner guests and holiday parties! And third, it’s SO delicious and gorgeous on a plate! Serve with parmesan pasta or risotto and spears of roasted asparagus. Everyone around your table will think you’re a brilliant chef!
Other Recipes to Serve with Sea Scallops
- My Homemade Pesto Sauce is fresh and flavorful and only takes 5 minutes to make! Prep a big batch at once and freeze smaller portions to use for months!
- Roasted Asparagus is simple and elegant – an excellent addition to your sea scallop dinner menu!
Ingredients
Scallops: We need Sea Scallops for this recipe! Sea scallops are large and thick (silver dollar size and about 1″ thick). Bay scallops are different – they are dime-sized and only about half as thick.
Pesto: Use your favorite basil pesto sauce here, whether a jar from the grocery store or homemade.
Dairy: Unsalted butter (for searing the scallops) and heavy cream (added to the pesto) make this meal decadent and delicious!
Seasoning: Salt and pepper season the scallops before cooking, and olive oil mixes with the butter to add a rich flavor to the dish.
How to Make Basil Pesto Scallops
STEP ONE: Place a large cast iron skillet over high heat. Add the olive oil and butter and heat until melted. Pat the scallops dry with a paper towel and add them to the hot oil. Sear the scallops on one side for 2 minutes, then use tongs to flip them over to the other. Cook for another 1 to 2 minutes. Do NOT be tempted to cook them any longer! Remove the scallops to a plate and set aside.
STEP TWO: Remove the skillet from the heat. Add the pesto sauce and heavy cream to the pan and mix together just enough to warm everything.
STEP THREE: Pour an equal amount of the pesto cream sauce onto each dinner plate and top with the golden brown scallops. That’s it!
STEP FOUR: If you’re having these scallops for dinner, serve them with pasta, risotto, mashed potatoes, or vegetables. You can even spoon more sauce over the scallops if desired.
Tips for Success
- This recipe also makes a fantastic seafood appetizer!
- Olive oil alone has a low smoke point, so we combine it with the butter.
- A cast-iron or stainless steel skillet is the best choice for cooking pan-seared scallops.
- Scallops should be patted dry before searing for a nice, caramelized crust.
- Make sure the skillet is hot before adding the scallops.
- Do NOT overcook the scallops, or they will become rubbery. A couple of minutes on either side is plenty!
- A drizzle of fresh-squeezed lemon juice adds a nice brightness to the flavor.
How Long Should You Cook Scallops?
The short answer is: About 4 minutes in a skillet. But there is more you need to know!
First, raw scallops should be as dry as possible, so pat them with a paper towel first. Use a heavy pan, like a cast-iron skillet, which stands up well to high heat. Choose an oil with a high-smoke point, like canola, grapeseed, or butter (which caramelizes and gives the best flavor!) Ensure the pan is hot before adding the scallops, and don’t overcrowd them in the pan. Finally, be careful not to overcook. Two minutes (or less) on each side will result in tender, deliciously seared scallops with a golden, mouthwatering finish.
What’s the Best Way to Thaw Frozen Scallops?
Most of us don’t live on a coast where we have regular access to fresh, wild-caught seafood, which means frozen. Frozen is great – so long as it is fully thawed before you start cooking. To thaw properly, you can 1) Thaw them in the refrigerator overnight (I just lay the unopened frozen bag in a bowl in the fridge) or 2) Place the frozen bag in a bowl of COOL water, changing out the water and flipping the bag every 15–20 minutes. This second method will thaw them in an hour or so.
Other Perfectly Wonderful Pesto Recipes
- Grilled Romaine Salad with Pesto Chicken
- Cheesy Pesto Stuffed Tomatoes
- Pesto French Bread Pizza
- Pesto Deviled Eggs
- Caprese with Pesto Bites
- Quick Pesto Shrimp Pasta
*This post originally posted on 11/24/2014.
Pan Seared Scallops with Creamy Pesto Sauce
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 10 sea scallops
- Salt and pepper to taste
- ¼ cup basil pesto
- 3 tablespoons heavy cream
Instructions
- Dry the scallops with a paper towel to make sure there is no excess moisture on the outside. Sprinkle a pinch of salt and pepper on each of the scallops on both sides.
- Place a large skillet over high heat. Add the olive oil and butter and heat until melted. Add the scallops and sear for about 2 minutes until golden.
- Using tongs, flip the scallops over. (If it’s stuck to the bottom, don’t force it. Cook the scallops for 15-30 more seconds. When they're ready, they should un-stick easily.)
- Cook for another 1-2 minutes. Be careful not to overcook the scallops, which will toughen the scallops and make them chewy. Remove the scallops onto a warm plate. Set aside.
- Remove the skillet from heat. Add the pesto and heavy cream and swirl the pan to mix the sauce until it's heated through.
- For an appetizer, Pour the pesto cream sauce onto a platter and top with the scallops.For dinner, Pour half of the sauce onto a plate and top with 5 of the scallops. Serve with rice, pasta, risotto, mashed potatoes, and/or veggies.
