Pan Seared Scallops with Creamy Pesto Sauce

4.80 from 5 votes

Succulent Pan Seared Scallops with creamy pesto sauce are an elegant, EASY meal that will WOW your guests! Or serve them as an appetizer!

Course Appetizer, Main Dish

Cuisine American

Keyword pan seared scallops, pesto cream sauce

Servings

Calories 360kcal

Author Aubrey

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.