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.
- 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.