5 from 1 vote

Pan-Seared Scallops with Creamy Pesto Sauce

These perfectly seared scallops over creamy pesto sauce are deliciously tender and flavorful with irresistibly nutty caramelized crust.
Servings 2
Author Shinee Davaakhuu


  • 6 sea scallops
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup basil pesto
  • 3 tablespoons heavy cream


  • Dry the scallops with paper towel to make sure there is no excess water. Sprinkle pinch of salt and pepper on each scallops on both sides.
  • Heat the olive oil and melt the butter in a large skillet over high heat. Add the scallops and sear for about 2 minutes, until nice and gold. Using a tong, flip the scallops. If it’s stuck to the bottom, don’t force and cook a little longer. When it’s ready, it should un-stick easily. Cook for 1-2 minutes on other side. Be careful not to overcook the scallops, which will toughen the scallops. Remove the scallops onto the warm plate. Set aside.
  • Remove the skillet from heat and add pesto and heavy cream. Swirl the pan to mix the sauce.


Serving: 2g